Raspberry-Lemon Whoopie Pies

This desert is dreamy!  A wonderful way to welcome in Spring...











Lemon Cookies

1/2 cup (1 stick) butter, room temperature

1 cup light-brown sugar

1 tablespoon grated lemon zest

1 teaspoon pure vanilla extract

1 large egg

2 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup whole milk

Raspberry Cream Filling

3 tablespoons light-brown sugar

3 tablespoons powdered sugar

1 teaspoon pure lemon extract 

3/4 cup heavy cream

1 cup fresh raspberries (4 ounces)

Directions

Preheat oven to 350 degrees. 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.

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.

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

You can make the cookies for these whoopie pies a day ahead and fill them just before serving.  They are beautiful when dusted with powdered sugar! 

Tip: 

After plating these, dust them with powdered sugar and garnish the corner of the plate with lemon slices and fresh raspberries.