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Vanilla Cardamom Whoopie Pies

This classic American favorite becomes an extraordinary dessert when flavored with aromatic cardamom and pure vanilla.

Makes 24 (1 whoopie pie) servings.

Prep Time: 30 minutes

Cook Time: 8 minutes per batch

Cookies:

2 cups flour

1/2 cup unsweetened cocoa powder

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Vanilla Cardamom Whoopie Pies (continued)

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon McCormick® Gourmet Collection Cardamom, Ground

1 cup buttermilk

1 teaspoon McCormick® Gourmet Collection Organic Vanilla Extract, Pure Madagascar or 1 teaspoon McCormick® Pure Vanilla Extract

1/2 cup (1 stick) butter, softened

1 cup firmly packed brown sugar

1 egg

Vanilla Cardamom Filling:

1/2 cup (1 stick) butter, softened

1 1/2 cups confectioners' sugar

1 1/2 cups marshmallow cream

2 teaspoons McCormick® Gourmet Collection Organic Vanilla Extract, Pure Madagascar or 2 teaspoons McCormick® Pure Vanilla Extract

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Vanilla Cardamom Whoopie Pies (continued)

1/4 teaspoon McCormick® Gourmet Collection Cardamom, Ground

1/3 cup finely chopped salted shelled pistachios

1. For the Cookies, preheat oven to 350°F. Mix flour, cocoa powder, baking soda, salt and cardamom in medium bowl; set aside. Mix buttermilk and vanilla in small bowl.

2. Beat butter and brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Add egg; mix well. Add flour mixture alternately with buttermilk mixture, beating on low speed after each addition until smooth and scraping down sides of bowl occasionally. Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined large baking sheets. (Cookies will spread so avoid crowding them on baking sheet.)

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Vanilla Cardamom Whoopie Pies (continued)

3. Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. For the Filling, beat butter, confectioners' sugar, marshmallow cream, vanilla and cardamom in medium bowl with electric mixer on medium speed until light and fluffy.

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Vanilla Cardamom Whoopie Pies (continued)

5. To assemble the Whoopie Pies, place 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Roll edge of cookies in chopped pistachios. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.

Serving Suggestion: Serve with Vanilla Cardamom Milk Shake Shooters for an indulgent dessert experience.

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Vanilla Cardamom Whoopie Pies (continued)

per serving

Calories: 225

Fat: 9 g

Carbohydrates: 34 g

Cholesterol: 29 mg

Sodium: 250 mg

Fiber: 1 g

Protein: 2 g

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