STRAWBERRY WHOOPIE COOKIES RECIPE!
Strawberry Whoopie Cookies Recipe:
-1 (16.5 ounce (468g)) Box of Duncan Hines Signature Strawberry Supreme Cake Mix
-3.5 Tablespoon of Pancake Mix
-1/3 Cup Vegetable Oil
-2 Large Eggs
-Confectioners’ Sugar for Dusting Cookies
-2 Non-stick Cookie Sheets
1. Preheat oven to 375°F.
2. In a large bowl; add cake mix, oil and eggs.
3. With a hand mixer, beat for about 2 to 3 minutes, or until well blended.
4. Grease your hands with vegetable shortening.
5. Using a teaspoon, measure and roll the dough by hand into small round balls and then place each on the ungreased cookie sheets.
6. Bake for about 7 to 8 minutes, or until the cookies begin to brown and crack around the top.
7. Remove from oven and let the cookies cool on the cookie sheet for about 2 minutes and then move cookies to completely cool on wire racks for another 2 minutes.
8. Turn half of the cookies upside down on a cookie sheet. Using a pastry bag with a snipped tip, add some buttercream cheese frosting to the pastry bag and start adding frosting to the cookies that are upside down; about a quarter-sized shape. (NOTE: Buttercream Cheese Frosting recipe below.)
9. Take the remaining cookies and place them on top of the cookies with frosting.
10. Using the sifter, sprinkle confectioners’ sugar over the cookies. Turn the cookies over and sprinkle the other sides.
11. Plate, serve and enjoy! (Note: Makes about 16-18 Sandwich Cookies)
Buttercream Cheese Frosting Recipe:
-1 Cup Unsalted Butter (2 Sticks) Room Temperature
-2-3 Drops of Red Food Coloring
-1 (8 Ounces) of Cream Cheese (soften)
-1 Cup Vegetable Shortening
-2 Pounds of Confectioners’ Sugar (About 7 ½ Cups)
-2 Teaspoons of Pure Vanilla Extract
-3 Tablespoons of Whole Milk
-1 Disposable Pastry Bag
1. Combine the butter, cream cheese and vegetable shortening in a large bowl and mix with a hand mixer until smooth for about 2 minutes.
2. Add half of the confectioners’ sugar and continue beating on low speed for an additional 2 minutes or until creamy.
3. Add remaining confectioner’s sugar, vanilla and milk; then beat until the frosting is creamy and fluffy for 2 minutes more.
4. Add food coloring at this time and beat on low speed until light and fluffy. Then your frosting will start to look pink.
5. Use immediately for cookies. The remaining portion can be stored in an airtight container. (NOTE: Frosting can be stored up to about 10 days in a refrigerator. 30 days if frozen.)