Friday, December 27, 2013

Orange and Eggnog Whoopie Pies

Gladly, I completed this month's Daring Bakers challenge without much of a challenge at all...Gladly because it's the week of Christmas... And it wasn't quite challenging given that I make these all the time!  With pleasure, I adapted my usual Lemon Cream Pie or Clementine and Chocolate Cream Pie to fit the spirit of the season... and the results were festive and delicious!

The December Daring Bakers' Challenge had us all cheering - the lovely and talented  Bourbonnatrix, of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose... What else is there to say but "Whoopie!"

I know I call these Orange and Eggnog Pies, but the cookie I made was actually using tangerine because love the flavor.  And the filling isn't just eggnog's an eggnog white chocolate ganache buttercream!

Tangerine Cookie
Makes 2 dozen large cookies.

1/2 cup butter, softened
1 cup sugar
1 egg plus 1 egg yolk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup tangerine juice
2 teaspoons tangerine zest
1 teaspoon vanilla extract
Powdered sugar for dusting 

Preheat the oven to 350F and line a large baking sheet with parchment paper.

Combine butter, sugar, egg and egg yolk in a large bowl. Mix until creamy using an electric beater on high. Add flour, baking powder and salt. Mix well on low speed. Add juice, zest and vanilla and blend together on low speed.
Spoon onto a parchment covered baking sheet using a large cookie scoop. Bake at 350F just until the edges barely begin to turn golden brown, 10-15 minutes, depending on size. Do not over bake! 

Remove from the pan and dust with powdered sugar while warm. Cool completely and chill, preferably overnight, before use
Avoid judging the taste and texture of these cookies warm from the oven. They will seem too soft and cakey for a cookie sandwich. After they cool for a half day or so, they will set up as a thin chewy wafer with intensified flavor. I prefer mine to be chilled in the fridge for a day before use, and they are especially delicious eaten straight from the freezer.

Eggnog Frosting
Adapted from Sprinkle Bakes.  Makes enough to generously fill twelve whoopie pies.

8 ounces high quality white chocolate, chopped
1/2 cup eggnog
Pinch of cinnamon and freshly grated nutmeg
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar

Combine the chocolate and eggnog in a small saucepan. Place over medium-low heat until mixture can be stirred smooth. Transfer to a bowl, sprinkle with a generous pinch of cinnamon and fresh nutmeg, and let cool completely in the refrigerator, about 1 hour. When the ganache is cool (it will be runny for a ganache and that's okay) beat on medium-high until creamy and thickened, for several minutes. Add butter and combine at high speed. Gradually add powdered sugar and beat on high speed until fluffy and light in color, about 2 minutes.

To Make the Whoopie Pies:
Spoon or pipe frosting onto the underside of one cookie and chill for about twenty minutes for the frosting to set up. Squeeze another cookie on top and enjoy!!


  1. Oh Hannah! These pies look scrumptious! I love that you went with tangerine:) Thank you so much for sharing...

  2. an eggnog white chocolate ganache buttercream filling sounds wonderful! very nicely done!

  3. What beautiful swirls on the filling! They look and sound delicious!

  4. Oh wow, these just kept getting better and better the further I read! Eggnog white chocolate ganache buttercream... YUM.

  5. These look gorgeous Hannah! Have a wonderful New Year!


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