Strawberry Rhubarb Creme Whoopie Pies

Ingredient Exchanged: Strawberry Rhubarb Tart Filling & Whip It (whip cream stabilizer)


1 cup (2 sticks) butter
1 1/2 cups sugar
3 large eggs
1 1/4 teaspoons salt
1 teaspoon vanilla extract
2 teaspoons lemon extract
2 teaspoons Real Lemon, powdered lemon (optional)
1 tablespoon baking powder
4 1/2 cups All-Purpose Flour
1 cup milk
2 cups heavy whipping cream
2 packets Whip It
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup Strawberry Rhubarb Tart Filling


Preheat the oven to 400°F. Lightly grease (or line with parchment) baking sheets.

TO MAKE THE COOKIES: In a large mixing bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add salt, vanilla, lemon flavorings and baking powder and stir well. Add the flour alternately with the milk, beginning and ending with the flour until just combined.

Using a small cookie scoop drop the dough onto the prepared baking sheets. Wet your fingers, and flatten and smooth each mound of dough to a circle about 2″ across. Leave 1 1/2 to 2 inches between each cookie, for expansion.

Bake the cookies for 8 – 9 minutes, or until they’re barely set on top; they won’t have colored at all. Cool them on the pan for 10 minutes, then transfer to a rack to cool completely.

TO MAKE THE FILLING: In a large bowl, whip cream until foamy. Add Whip It, powdered sugar and vanilla and whip to semi stiff peaks. Gently fold in Strawberry Rhubarb Tart Filling. Using the same small cookie scoop, divide the cream among bottoms of half the cakes, then sandwich with remaining cakes.


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