Red Velvet Whoopie Pies, Peppermint Cream Cheese Filling

I have to tell all my readers.  I saw this in the Better Homes and Gardens magazine and just HAD to try them.  I love Red Velvet cake and have a recipe posted for it Here .   I thought...Wow, these would make fabulous cookie gifts sure to wow if they tasted as good as they looked.  I can say, Indeed they do!!

The end result is a cakey type cookie with a delicious filling.  Vibrant red (even though my picture may not reflect that).

Without further adieu.  The directions.

Ingredients
1/2 cup butter, softened
1 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
1/2 tsp salt
1 egg
1 tsp vanilla
2 cups all purpose flour
1/2 cup buttermilk
2 tablespoons red food colouring (I use Spectre gel)

Peppermint and Cream Cheese Filling (recipe below)

Preheat oven to 375 F.  Line cookie sheets with parchment paper, set aside.  In a large bowl beat the butter for 30 seconds, add the brown sugar, baking powder, cocoa, and salt.  Beat until well combined.  Add the egg and vanilla, scraping the sides occasionally until combined.  Alternately add flour and buttermilk, beating on low speed after each addition just until combined.  Stir in the red food colouring.

Spoon dough from a rounded teaspoon (I used cookie scoops...like ice cream scoops) onto the cookie sheets approx 2 inches apart.  Bake in the preheated oven for 7-9 minutes or until the edges are set.  Cool on cookie sheet for two minutes then remove to wire rack and let cool.

Spread Peppermint Cream cheese filling on the flat side of a cookie.  Top with remaining cookies, flat side down pressing very lightly together.

If desired sprinkle with crushed candy canes. ( I sprinkled the candy canes on half of them while they were  just out of the oven to ensure they held.

Peppermint Cream Cheese Filling
In a large bowl, combine two 3 oz packages cream cheese, softened, with 3 tablespoons of butter.  Beat on medium to high speed until light and fluffy.  Add 1 tsp of Peppermint extract.    Gradually,beat in 3 cups powdered sugar.  Add milk (I use whipping cream because I find it whips better), I tsp at a time to make a filling of spreading consistency.

To store:  Layer cookies between sheets of waxed paper in an airtight container, cover.  Store in the fridge for up to 3 days.  Let cookies stand at room temp for 15 minutes before serving.

10 fingers and toes up for this one!!!!  They are tasty and look delightful!