In New York, we have a huge maple syrup industry. I took a basic whoopie pie and gave it a twist using our beloved maple flavor.
—HOLLY BALZER MALONE, NY
PREP: 40 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 2 DOZEN
1/3 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon maple flavoring
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 cup heavy whipping cream
1/2 cup maple syrup
1/2 cup chopped pecans
FILLING
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon maple flavoring
4 cups confectioners’ sugar
1/4 cup heavy whipping cream
2 tablespoons maple syrup
1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. 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. Stir in pecans.
2. Drop the dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are light brown and tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
3. For filling, in a large bowl, beat butter, shortening and flavoring until creamy. Beat in confectioners’ sugar alternately with cream and syrup until smooth. Spread the filling on the bottoms of half of the cookies; cover with the remaining cookies. Store in airtight containers.