My family loves cookies of all shapes and sizes, especially holiday cookies! Heart Shaped Whoopie Pies are an easier option for me than making heart shaped sugar cookies, and my kids love the special holiday shape. A red velvet recipe gives the cookies a fitting red color and they are filled with a delicious marshmallow cream filling.
- 2 c. Flour
- 2 Tbsp Cocoa powder
- 1/2 tsp Baking powder
- 11/4 tsp Salt
- 8 Tbsp Butter, room temperature
- 1 c.Brown sugar
- 1 Egg
- 1 tsp Vanilla
- 1 c. Buttermilk, room temperature
- 2 tsp Red gel paste
- 8 Tbsp Butter, room temperature
- 1 1/4 c. Confectioners sugar
- 2 c. Marshmallow cream
- 1 tsp Vanilla
Cream 8 Tbsp butter, 1 cup brown sugar. Add vanilla and red gel paste, and mix. Mix dry ingredients and add 1/3 to the butter mixture. Add half of the buttermilk. Beat. Add another 1/3 of the dry ingredients. Beat. Add the remaining buttermilk. Add the remaining dry ingredients. Beat well.
Fill a disposable piping bag, fitted with a large round tip with the cookie batter.
Trace a small heart shaped cookie cutter onto parchment with a pencil. Place parchment pencil side down on a cookie sheet. This will provide an area for us to pipe our batter and keep all cookies more consistent than if you were going to freehand them.
Pipe cookie batter into the heart outlines by making a line down one side of the heart and up the other side. Bake at 375º for 7-9 minutes.
Let cool completely. Pair cookies of similar shape and size together and turn one cookie bottom up.
Mix together the last 8 Tbsp of butter, powdered sugar, marshmallow cream and vanilla. Fill another pipping bag with a tip with a wide opening with the marshmallow cream. Pipe filling onto the face of one cookie of each pair. The filling with move when the top cookie is added, so you don't need to cover the whole cookie surface.
Add the top, and softly press down until the filling has moved to the outer edge of the sandwich. Serve on a white tray or cute Valentine plates.