Raspberry-Lemon Whoopie Pies

Every issue of Everyday Food has a cookie recipe on the last page. Of course there are a million cookie recipes on Martha Stewart's website, but something about having its own page in the magazine makes the monthly recipes stand out as something special.

I have a small fascination with whoopie pies, and not just because the name is funny. They just sound and look so good, yet the 2 or 3 times I've tried to make them, not so impressive. Which is why I've never posted my attempts until now. Usually whoopie pies are chocolate cakey cookies with some kind of creamy-to-marshmallowy filling. I've seen variations, with mint, pumpkin or peanut butter filling. The only ones I've made that were any good were Paula Deen's "Two Brothers' Chocolate Gobs" but they have so much shortening I was embarrassed to admit loving them (I know, serious double standard.)

ANYWAY, these ones are really good and a fun variation for the flavors of summer - lemon cookies with raspberry whipped cream filling. Fun for kids to help with, stirring the raspberries in and making the sandwiches. On super hot days, wrap individually and freeze for an "ice cream sandwich" treat! Raspberry-Lemon Whoopie Pies

1/2 cup butter, room temperature

1 cup plus 3 T light brown sugar

1 T grated lemon zest

1 tsp vanilla extract

1 large egg

2 1/4 cups all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp coarse salt

1 cup whole milk

3/4 cup heavy cream

1 cup fresh raspberries (4 ounces)

1. Preheat oven to 350. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed.) Beat well to combine.

2. Drop batter in 2-tablespoon mounds about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.

3. In a large bowl, whip cream and 3 T brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cram. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

Recipe from Everyday Food, May 2010