LEMON WHOOPIE PIES WITH LAVENDER ICING

Several years ago I was hired to photograph a pie book for an Amish author. In about five weeks, I tested, cooked, styled, and photographed more than one hundred pies. Whew! The project was overwhelming and an amazing experience. From it, I learned about Amish whoopie pies—a traditional Amish dessert consisting of two soft cookies with a fluffy white filling. After the book wrapped, I came up with this lemon version with just a hint of lavender in the filling, creating a sweet, delicate confection with intricate commingling flavors.

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

6 tablespoons unsalted butter, softened

1 cup white sugar

1 teaspoon lemon zest

1 large egg

1 tablespoon freshly squeezed lemon juice

1 teaspoon pure vanilla extract

½ cup buttermilk

LAVENDER ICING

6 tablespoons unsalted butter, softened

6 ounces cream cheese, softened

1 teaspoon pure vanilla extract

1 tablespoon freshly squeezed lemon juice

6 to 8 drops pure lavender extract

3 cups powdered sugar, plus extra for dusting

Makes 12 to 15 whoopie pies

1. Preheat the oven to 350 degrees. Line two baking sheets with baking mats or parchment paper.

2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.

3. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until the mixture is light and fluffy. Add the lemon zest, egg, lemon juice, and vanilla, and mix until smooth. Reduce the speed to low, and add the flour mixture and buttermilk, alternating the flour mixture and buttermilk, starting and ending with the flour mixture, until the ingredients are just combined.

4. Transfer the mixture to a pastry bag, with ½ inch cut off the tip. Pipe 1-inch rounds about 2 inches apart on the prepared baking sheets.

5. Bake for 10 to 12 minutes until a toothpick inserted into the center comes out clean. Remove the pans from the oven, and place on baking sheets until the cookies are completely cool.

6. To make the icing, in the bowl of an electric mixer fitted with the whisk attachment beat the butter and cream cheese on medium speed until smooth. Add the vanilla and lemon juice. Add the lavender, tasting after every couple drops until there is a light lavender taste. Add the powdered sugar, and mix until smooth. Transfer the icing to a pastry bag, and cut ½ inch off the tip.

7. Turn one cooled cookie upside down, flat side facing up. Pipe icing on top of the flat side of the cookie, then place another cookie, flat side down, on top of the filling, then sandwich together. Repeat with all cookies. Dust each cookie with sifted powdered sugar. Store in the refrigerator in an airtight container, and serve within 24 hours.