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Whoopie Hearts with Strawberry Filling Whoopie Hearts with Strawberry Filling

1/2 cup shortening
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
1 whole egg
1 egg yolk
1/4 cup strawberry flavored sparkling wine (or strawberry flavored soda)
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups flour


For Fresh Strawberry Filling:


1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup halved strawberries
1/3 cup marshmallow fluff
1 1/2 tablespoons strawberry flavored sparkling wine (or strawberry flavored soda)
1/8 teaspoon almond extract
Pinch of Salt
1 1/2 pounds powdered sugar


For Drizzle:


Your favorite chocolate


1. Place the oven rack on the center shelf and preheat to 425 degrees. Place a heart shaped disk into a cookie press. Set out three cookie sheets, keeping them away from the oven to stay cool. Do not grease pans.


2. In a stand mixer bowl, beat together shortening, sugar, salt, vanilla extract, egg and yolk.


3. In a small bowl mix together wine or soda, baking power and baking soda. Immediately pour and mix into the batter. Add the flour and beat until just combined.


4. Load the press and press dough onto baking sheets 1-inch apart. Let the cookie press set for one second each before pulling it off the sheet. With your fingers, pat down the Y-shaped dough sticking up from the cookies.


5. Bake for 4 to 6 minutes until lightly golden brown on top. Watch closely toward the end so they don’t burn. Immediately move cookies to a cooling rack.


Fresh Strawberry Filling:


The key to these cake-like cookies is to let them set up for several hours in the refrigerator before serving. The filling will soften the cookies and the strawberry flavor will further develop.


Puree the ingredients in a food processor for 1 minute stopping to scrape the bowl as needed. Pipe filling onto the back sides of half the cookies and top with a matching cookie. Dust cookies in powdered sugar or drizzle with melted chocolate if desired.


To melt chocolate: Place 1/2 cup of your favorite chocolate in a bowl. Microwave on high for 30 seconds, stir and repeat until melted and smooth. Place a small round tip into a piping bag and fill with warmed chocolate or drizzle with a spoon over cookies.


Makes about 48 mini whoopie pies


Note: If your dough won’t stick to your cookie sheets you can freeze the sheets for a few minutes and try again.


Strawberry soda works just as well, if not better, as a substitute for strawberry sparkling wine. This recipe utilizes a cookie press to make fast, perfectly shaped hearts.


Strawberry Whoopie Pies and a Recipe Contest Icon: Print this recipePrint This

Strawberry Whoopie Pie

We love food bloggers here at the California Strawberry Commission! And we especially love the recipes we find and receive from these talented folks! This recipe for strawberry whoopie pies was the recipe that won Laura Flowers, from The Cooking Photgrapher, first place in last year's "Most Romantic Recipe" contest. We selected this recipe as the winner because it was fairly easy to make and because the whoopie pies had a wonderful texture, tasted great - and definitely fit into the "most romantic" theme.

I made these whoopie pies so we could judge the results and they came out great and looked very similar to Laura's (above), so I know if I could do it - you can too!

We're getting ready to announce our 2nd Annual Most Romantic Recipe Contest, so if you want to win some money, and you're feeling a little creative, we hope you enter! Here are the details:

2012 Most Romantic Recipe Contest:
  1. Submit recipe and photo online at the California Strawberries Recipe Submission Page by Noon on Friday, February 10th, 2012.
  2. Upload the recipe photo at: California Strawberries Facebook Page (www.facebook.com/castrawberries). Be sure to include the recipe name and the words “Most Romantic Recipe Contest.” Alternatively, images can be emailed to jreinman@calstrawberry.org.

Contest Rules:

Eligibility – Participants must be 18 years or older.

Online Submission Deadline – Noon on Friday, February 10th, 2012

Prizes – $1,000, $350, $150 Amazon Gift Cards will be awarded for 1st, 2nd and 3rd places, respectively.

Who can enter? – Anyone who enjoys cooking is invited to participate.

Criteria –The recipe must include fresh or frozen strawberries. The dish could be for any meal of the day and be categorized by main course, salad, side dish, appetizer or dessert. Additionally, it should have a romantic quality. Visual appeal, taste, creativity and ease of preparation will also be considered.

Judging – Winning recipes will be selected by the California Strawberry Commission staff. Particular consideration will be given to recipes submitted with clear and creative photos. Further attention will be given to recipe photos that receive the most comments or “likes” on the California Strawberries Facebook page. Contestants are welcome to invite friends to “vote” for their photos.

Maybe this recipe for whoopie pies will inspire you. Good luck and enjoy!

 

 The key to these cake-like cookies is to let them set up for several hours in the refrigerator before serving. The filling will soften the cookies and the strawberry flavor will further develop.

Recipes and photographs by Laura Flowers.

Whoopie Hearts with Strawberry Filling


Ingredients

1/2 cup shortening
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
1 whole egg
1 egg yolk
1/4 cup strawberry flavored sparkling wine (or strawberry flavored soda)
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups flour


For Fresh Strawberry Filling:


1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup halved strawberries
1/3 cup marshmallow fluff
1 1/2 tablespoons strawberry flavored sparkling wine (or strawberry flavored soda)
1/8 teaspoon almond extract
Pinch of Salt
1 1/2 pounds powdered sugar


For Drizzle:


Your favorite chocolate



Directions

1. Place the oven rack on the center shelf and preheat to 425 degrees. Place a heart shaped disk into a cookie press. Set out three cookie sheets, keeping them away from the oven to stay cool. Do not grease pans.


2. In a stand mixer bowl, beat together shortening, sugar, salt, vanilla extract, egg and yolk.


3. In a small bowl mix together wine or soda, baking power and baking soda. Immediately pour and mix into the batter. Add the flour and beat until just combined.


4. Load the press and press dough onto baking sheets 1-inch apart. Let the cookie press set for one second each before pulling it off the sheet. With your fingers, pat down the Y-shaped dough sticking up from the cookies.


5. Bake for 4 to 6 minutes until lightly golden brown on top. Watch closely toward the end so they don’t burn. Immediately move cookies to a cooling rack.


Fresh Strawberry Filling:


The key to these cake-like cookies is to let them set up for several hours in the refrigerator before serving. The filling will soften the cookies and the strawberry flavor will further develop.


Puree the ingredients in a food processor for 1 minute stopping to scrape the bowl as needed. Pipe filling onto the back sides of half the cookies and top with a matching cookie. Dust cookies in powdered sugar or drizzle with melted chocolate if desired.


To melt chocolate: Place 1/2 cup of your favorite chocolate in a bowl. Microwave on high for 30 seconds, stir and repeat until melted and smooth. Place a small round tip into a piping bag and fill with warmed chocolate or drizzle with a spoon over cookies.


Makes about 48 mini whoopie pies


Note: If your dough won’t stick to your cookie sheets you can freeze the sheets for a few minutes and try again.


Strawberry soda works just as well, if not better, as a substitute for strawberry sparkling wine. This recipe utilizes a cookie press to make fast, perfectly shaped hearts.



Total Preparation Time: 30 mins

Categories: Strawberry Everything, Desserts

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