Whoopie for Cookie Exchanges!

Last night, I attended a super fun and yummy cookie exchange. It's a pregnant girl's dream, though I lusted over the beautiful candy cane martinis and thought, "If only". Not being able to drink didn't hold me back by any means. It only allowed me to enjoy the many delicious treats that were literally served up on silver platters. Oh my goodness, I hope some of the other girls share their treat recipes today as well!

My Gingerbread Whoopie Pies seemed to go over pretty well. There were none left, so that's always a good sign. I also served Chocolate Earthquake cookies that are not only tasty, they're pretty and easy peasy too.

I read the cutest bit about how Whoopie Pies got their names. It's said that children would get so excited to get these yummy treats that they would exclaim, "Whoopie!" in excitement. Adorable and I totally believe it! They are just that good.

Here is just one of the many, many sites providing more info on the Whoopie Pie.

And without further ado, here are the goods. Enjoy and happy eating!

Gingerbread Whoopie Pies:
(recipe adapted from McCormick's recipe)

Makes 30 mini cookies (These are not your normal size whoopie pies. The dough would only make about 12-15 normal size sandwiches, so double up if you want larger ones.)

Prep Time: 30 minutes
Refrigerate Time: 4 hours

Cook Time: 8 to 10 minutes per batch (I baked them for exactly 8 minutes for each batch and they came out chewy. This is the goal, so don't over bake them. They should feel like moist little cupcakes right out of the over)

Ingredients
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla extract

(1/4 cup granulated sugar-for rolling balls only. Not to be added to cookie dough)

Cream center:
1 jar (7 ounces) marshmallow cream
1/4 cup (1/2 stick) butter, softened
4 ounces (1/2 package) cream cheese, softened
1 teaspoon vanilla extract (The recipe calls for lemon extract, but that is a lot of flavor going on with the gingerbread and peppermint, so I adjusted to vanilla instead)
Note: No matter what I did, the consistency of the cream center would just not hold up. I feel like the marshmallow cream kept me from being successful with it. I tried two attempts to make it and each time, the texture was gooey and runny; not what you want for such a delicious cookie. I ended up nixing the whole thing and opting for a can of cream cheese frosting at the last minute which was exactly the consistency I needed.
Next time, I will leave the cream out and try just an ordinary cream cheese frosting recipe with butter, powdered sugar, vanilla, and cream cheese.

"Dressing"
1 cup crushed Andes cream peppermint candies

Directions
1. Cream wet ingredients. Gradually beat in flour mixture on low speed until well mixed.
2. Cover and refrigerate 4 hours.
3. Preheat oven to 350°F. Shape dough into 1/2 to 1-inch balls (remember there is not enough dough in one batch to make the larger cookies).
4. Roll in granulated sugar to coat.
5. Place 2 inches apart on ungreased baking sheets.
6. Bake 8 to 10 minutes.
7. Remove to wire racks; cool completely.
8. For the Cream center (see note above before making this), mix marshmallow cream, butter, cream cheese and vanilla extract in medium bowl until well blended.
9. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies.
10. Roll edge of cookies in crushed peppermint candy.

Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.

Chocolate Earthquake cookies:
(recipe adapted from Allrecipes.com)

Makes approximately 24 cookies
Prep Time: 1o minutes
Refrigerate Time: 2 hours
Cook Time: 8 to 10 minutes per batch

Ingredients:
1 (18.25 ounce) package devil's food cake mix
2 eggs
1/2 cup shortening
1 tablespoon water

(3/4 cup confectioners' sugar-for rolling balls only. Not to be added to cookie dough)

Directions
1. Cream wet ingredients. Gradually beat in cake mix on low speed until well mixed.
2. Refrigerate for 2 hours.
3. Preheat oven to 375°F.
4. Shape dough into 1-inch balls, roll in powdered sugar.
5. Roll in powdered sugar to coat.
6. Place 2 inches apart on ungreased baking sheets.
7. Bake 8 to 10 minutes.
8. Remove to wire racks; cool completely.