Julie'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

INSTRUCTIONS
1. Mix first four base ingredients together.

 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.

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

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

5. 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.