Spring Whoopie Pies

IMG_6401pm2Julie's friend Michelle from Minnesota shared her cake box mix lemon cookie recipe with us, her kids' "absolute favorite." She's talking our language with easy and good. We made two batches -- one lemon, one strawberry -- and then adapted it to create a new Stuffed in the Middle treat. The recipe makes 15 sandwiched pies or about 30 single cookies.  ♥ Holly & Julie

Spring Whoopie Pies

BASE
1 lemon or strawberry cake box mix
2 eggs
1 tablespoon of water
1 stick of butter, softened
1 c. powdered sugar for rolling

FILLING
1 (7 oz.) jar marshmallow crème

TOPPING
Pastel sprinkles
1/2 c. pistachios, finely chopped
Pink sparkling sugar

IMG_6301pmINSTRUCTIONS
1. Mix first four base ingredients together.

IMG_6302pmIMG_6323pmIMG_6346pm 2. Use a small cookie scoop to portion dough, and roll them individually in powdered sugar; they will be sticky. Place on parchment-lined cookie sheet.

IMG_6363pm3. Bake for 10 minutes at 375 degrees. Remove from oven when outer edges are set or just golden brown. Let cool fully.

IMG_63744. Spread a thin layer of marshmallow cream on the bottom of one cookie, and sandwich another on top.

IMG_6390pm5. Roll edges into desired topping
6. Serve immediately, or refrigerate for later. The marshmallow filling will slide if kept at room temperature.

Note: If you choose to serve these as individual cookies, Michelle has also shared her Lemon Glaze recipe:
LEMON GLAZE
INGREDIENTS
½ stick of butter, softened
1 Tbsp. lemon juice
Zest of ½ a lemon
1 ½ c. powdered sugar

INSTRUCTIONS
1. Mix ingredients well. Ice cookies while hot.

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