Maple Whoppie Pies
This recipe was fun and easy. I have never made these before, but it wasn't hard to make and they were good and my husband's coworkers loved them. The pies can be made for any occasion.
CandiAnne's Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Servings:
24
yield(s)
Prep Time:
40
mins
Cook Time:
10
mins
Total Time:
50
mins
Ingredients
-
1/3
cup
butter, softened
(71 grams)
-
3/4
cup
sugar
(164 grams )
-
1 large
egg, room temperature
(53 grams )
-
1
tsp
vanilla extract
(5 grams )
-
1
tsp
maple flavoring
(2 grams )
-
2 1/4
cup
all-purpose flour
(345 grams )
-
1 1/4
tsp
baking soda
(4 grams )
-
1 salt
tsp
salt
(7 grams )
-
1/2
cup
heavy whipping cream
(108 grams )
-
1/2
cup
maple syrup
(139 grams )
Filling
-
1/2
cup
butter, softened
(109 grams )
-
1/2
cup
shortening
(70 grams )
-
1
tsp
maple flavoring
(2 grams )
-
4
cup
powdered sugar
(537 grams )
-
1/4
cup
heavy whipping cream
(61 grams )
-
2
tbsp
maple syrup
(36 grams )
Instructions
-
Preheat oven to 375 degrees. In a large bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in egg, vanilla and flavoring. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream and syrup, beating well after each addition.
-
Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are light brown and tops spring back when lightly touched, 8 to 10 minutes. Remove from pans to wire racks to cool completely.
-
For filling, in a large bowl, beat butter, shortening and flavoring until creamy. Beat in powdered sugar alternately with cream and syrup until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.