This special-occasion dessert will disappear quickly. Soft cookies sandwich a white chocolate mascarpone filling and seedless raspberry preserves.

Source: Midwest Living

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Recipe Summary

prep:
1 hr
chill:
30 mins
bake:
7 mins
total:
1 hr 37 mins
Yield:
72 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.

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  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Spoon dough with a teaspoon, 1 inch apart onto prepared cookie sheet.

  • Bake in the preheated oven for 7 to 8 minutes or until tops are set. Cool completely on parchment-lined cookie sheet on a wire rack. Peel cooled cookies off the paper. Spread the flat side of half of the cookies with about 1/4 teaspoon raspberry preserves. In a large pastry bag fitted with a small star tip, pipe White Chocolate and Mascarpone Filling over the raspberry preserve layer. Top with the remaining cookies, flat sides down. If desired, pipe additional filling on top of whoopie pies and/or sprinkle with colored sugar. Chill for 30 minutes before serving. Makes about 72 sandwich cookies.

Tips

Place bars in a single layer in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months. Thaw at least 1 hour in refrigerator before serving.

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