Pretzel Whoopie Pies with Vanilla Stout Filling
My newish cooking club had a dinner yesterday with the theme American Beer. I was tasked with dessert, and came up with this recipe for Pretzel Whoopie Pies. They turned out extremely well, so I thought I’d share the recipe here.
Sources:
- About.com Southern Food (basic whoopie pie recipe)
- Southern Living (Stout buttercream)
- Ideas In Food (flavor combo)
- Bakewise (cookie recipe tweaks)
Ingredients:
- 2 egg yolks
- 1/2 c minus 1 T sugar
- 1 T light corn syrup
- 1/2 c finely ground unsalted mini pretzels
- 1/2 c cake flour
- 1 t baking powder
- 1/8 t salt
- 4 T butter, softened
- 1/3 c milk
- kosher salt
- 1 c stout beer (Breckenridge Vanilla Porter is excellent)
- 4 T butter, softened
- 8 oz powdered sugar
Recipe:
- Beat egg yolks, sugar, and corn syrup until lightened.
- Mix pretzel flour, cake flour, baking powder, and salt. Beat in butter and milk. Add to liquid mixture and mix thoroughly.
- Refrigerate dough for 30 minutes to hydrate evenly. Preheat oven to 350 F.
- Drop 12 evenly-shaped cookies onto a silpat-covered pan. A ring mold is helpful. Sprinkle kosher salt over the top lightly.
- Bake about 14 minutes, until starting to brown around the edges, but still soft.
- Cool thoroughly on wire racks.
- Boil beer in a saucepan large enough to deal with foaming up, and reduce to 1/2 c. Cool to room temperature.
- Mix butter, powdered sugar, and reduced beer into a creamy, delicious frosting.
- Make sandwiches out of cookies and frosting.
Makes 6 whoopie pies.
