Shamrock Sandwich Cookies |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Recipe adapted from Annie's Eats.These are technically Shamrock Green Velvet Whoopie Pies... Note: To do the shapes, find the shape you want and trace it onto parchment paper with a Sharpie or pencil. When you draw the shapes out remember that you will want to pipe inside the lines as the cookies will spread a little. Also, you want a shape that isn't too detailed. Because of how the cookies spread, you have to over-exaggerate the detail when piping so it doesn't all just run together. Ingredients:
1/2 cup unsalted butter, at room temperature |
1 cup light brown sugar, packed |
1 large egg |
1 teaspoon vanilla |
1 tablespoon light corn syrup |
2 cups all-purpose flour |
2 tablespoons cocoa powder |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup buttermilk, at room temperature |
1/2-1 ounce green liquid food coloring |
8 ounces cream cheese, at room temperature |
5 tablespoons unsalted butter, at room temperature |
2 teaspoons vanilla extract |
2 1/2 cups powdered sugar |
Directions:
1. Preheat oven to 375 degrees. Line baking sheet with parchment paper, with pencil side down.
2. Beat butter and sugar in mixing bowl on medium high speed until light and fluffy, about 2-3 minutes. Add egg and beat until well incorporated. Mix in vanilla and corn syrup and beat about 30 seconds more.
3. Combine flour, cocoa, baking powder and salt in a small mixing bowl. Add 1/3 of the mix to the batter and beat on low speed until just incorporated. Add 1/2 of the buttermilk and beat until just incorporated. Repeat with another 1/3 of the flour mix and the rest of the buttermilk and finally the last 1/3 of the flour mix. Scrape sides of the bowl as needed. Finally add food coloring, start with about 1/2 and mix until the color is uniform but do not over beat.
4. Transfer batter to a piping bag fitting with a large round tip and pipe onto parchment paper. Bake about 8 minutes until the cookies are set. Cool about 5 minutes on the pan and then transfer to a wire rack to cool completely.
5. Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes. Add in vanilla and beat about another minute. Add powdered sugar, 1 cup at a time beating on low until incorporated. Transfer to a piping bag and pipe onto back of 1/2 the cookies.
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