When making these whoopie pies today, I realized that I didn’t have any brown sugar…. One of the best pantry staples to have on hand is molasses. Everybody has sugar these days it seems. Here’s how I made my own brown sugar. 1 cup of white sugar 1 tablespoon of Molasses (I like Grandmas) Blend with hand held mixer until well combined. If there are still clumps left in the mixture use your hands to combine. I don’t think that I will ever buy brown sugar anymore after having made my own today. Did I mention that’s it’s super easy too? These are by far the best whoopie pies I’ve ever made. To make them festive for the Holidays, crush some peppermint candy canes and roll them into the frosting. Or make them velvet by adding some red food coloring to the cookie part.
Filling: 1//2 cup butter, softened 1 7.5 ounce jar marshmallow fluff 1 ¼ cups powdered sugar 1 cup crushed peppermint candies In a large bowl, cream butter and brown sugar with an electric mixer until light and fluffy. Add egg and extracts: mix well.Slowly add egg and extracts: mix well. Slowly add in flour mixture and buttermilk, alternating, beginning and ending with flour mixture. Cover dough and chill at least 30 minutes. Drop dough by rounded tablespoons onto a parchment-lined baking sheet, placing cookies 2 inches apart. Bake cookies 9 to 12 minutes or until firm. Cool cookies on a pan for 3 to 5 minutes or until set; then transfer to a wire rack to cool completely. For filling, in a large bowl, cream togethr butter, fluff, and vanilla extract until light and fluffy. Add powder sugar slowly; mixing well. Spread flat side of half the cookies with a heaping tablesppoon full of filling; top with a second cookie to create a sandwich. Chill cookies to set filling; roll edges in crushed peppermint candies.
