Banana Whoopie Goldberg Pies

www.marthastewart.com/339333/banana-whoopie-pies

350°F 10-12 min. YIELD: 3 dozen cookies                                  

2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup mashed banana (from 1 large ripe banana)

½ cup sour cream

4 oz. (1 stick) unsalted butter, softened

½ cup granulated sugar

½ cup packed light-brown sugar

1 large egg

1 teaspoon pure vanilla extract

16 oz. cream cheese, softened

1 cup confectioner’s sugar + more for dusting

·    Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

·    Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

·    Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

·    Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. by Ashley 2013 cool. (Unfilled cookies can be stored for up to 1 day.)

·    Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

·    Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.

First baked by Ashley Brooks 2013