Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
How it's done
Dough
Place the butter in a bowl, add the icing sugar and salt, beat using the whisk on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Combine the flour, cocoa powder and baking powder, mix in.
To shape
Transfer the dough to a piping bag with a smooth nozzle (approx. 14 mm in diameter), pipe approx. 32 mounds (each approx. 4 cm in diameter) onto a baking tray lined with baking paper.
To bake
Approx. 10 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, slide onto a cooling rack along with the baking paper, leave to cool completely.
Filling
Using the whisk on a mixer, beat the butter and vanilla seeds for approx. 2 mins. until pale and creamy. Add the cream cheese and icing sugar, mix. Transfer the filling to a piping bag with a flat nozzle (approx. 10 mm in diameter). Turn over half of the cookies, pipe the filling on top. Cover with the remaining cookies.
| Tip: | Mix 1 tbsp of cognac into the filling. |
|---|---|
| Shelf life: | The cookies (without the filling) will keep in an airtight container for approx. 4 days. These whoopie pies taste best fresh. |
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