|Ube Pandan Whoopie Pies|
|Place about 9 on a pan|
UBE COOKIE DOUGH
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup ube haleya
1 teaspoon ube extract (McCormick)
1 tsp pandan extract (McCormick) - this is clear
UBE CREAM CHEESE FILLING
8-oz cream cheese, softened
1 stick butter, softened
1-1/2 cups confectioner's sugar
1/2 cup ube haleya
few drops of McCormick ube extract
COOKIE DOUGH ~~
PREHEAT oven to 350° F.
Lightly grease or line four baking sheets with parchment paper.
COMBINE flour, baking powder, baking soda and salt in medium bowl.
Beat butter and sugar in large mixer bowl on medium speed for 2 minutes.
Add eggs, one at a time, beating well after each addition.
Add ube haleya and ube and pandan extracts; beat until smooth.
Stir in flour mixture until combined.
Transfer to piping bag and pipe out about 1 tbsp each onto pan lined with parchment paper.
BAKE for 10 to 13 minutes or until springy to the touch.
Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Let cool on wire rack and fill with ube cream cheese filling in between two cookies. Keep refrigerated.
Blend well all ingredients. Add food coloring as desired, then beat some more.