Best in Class Maple Walnut Whoopie Pie

28 April, 2015

Dubie Family Maple is excited to share with you all the Best in Class winning recipe for Maple Walnut Whoopie Pies. Marianne Dubie entered, along with 56 other contestants, in the 49th Annual Vermont Maple Festival this past weekend in St. Albans, Vermont, the heart of maple country.

This winning recipe is our way of celebrating the flavors of maple with a twist on a very traditional New England recipe.

 

Cookies

  • 4 cups unbleached All-Purpose Flour (17.6 oz. if weighed on kitchen scale)
  • 1 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup shortening
  • 3/4 cup brown sugar, packed
  • 3/4 cup Dubie Family Maple Granulated Maple Sugar **
  • 2/3 cup Dubie Family Maple Syrup **
  • 4 large eggs
  • 1 teaspoon Vanilla Extract
  • 1 ½ cup chopped walnuts or pecans

Filling

  • 2 (8 oz.) packages cream cheese softened
  • 8 cups confectioners' sugar
  • ½ teaspoon vanilla
  • 3 Tablespoons meringue powder * available in craft store like JoAnn’s or on king Arthur website
  • ¼ cup cold water
  • ¼ cup Dubie Family Maple Syrup**

** Available at http://dubiefamilymaple.com/collections/all-products

 

Directions

  1. Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment paper.

For the cookies:

  1. Whisk together the flour, salt, and baking powder; set aside.
  2. In a large mixing bowl, cream together the shortening, brown and maple sugar and maple syrup
  3. Beat in the eggs, one at a time, scraping the bowl between each egg.
  4. Mix in the dry ingredients until the mixture is evenly moistened.
  5. Scrape the bowl, then gently fold in the chopped nuts.
  6. Use a # 20 scoop for large whoopie pies, or a # 40 for small whoopie pies
  7. Choose your scoop and scoop dough onto the prepared baking sheets, leaving 2" of space between each cookie. (Make sure to scoop an even number of cookies, as you will need two for each whoopie pie.)
  8. Bake the cookies for 9 to 11 minutes, until the top springs back when lightly touched, and the edges are a light golden brown. Remove from the oven and cool completely on a rack before filling.

 

For the filling:

  1. Place the cream cheese and half of the confectioners' sugar in a large mixing bowl, and beat at slow speed until the mixture is smooth.
  2. Add the remaining sugar and the vanilla, and mix until the filling is a spreadable consistency.
  3. In Separate bowl, combine meringue powder and cold water, beat to a foam.
  4. Combine Meringue and cream cheese base, whip to combine, add maple syrup to get the smooth consistency.
  5. Place a healthy tablespoon of filling on the bottom of a cookie; place another cookie, over the filling, bottoms facing together.

 

To store, place in an air tight container and store in a cool dry place. They can also be individually wrapped in plastic wrap for up to a week. This recipe can be easily halved for smaller crowds or batched, but remember you need two cookies for each whoopie pie.

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