Tender Whoopie recipe: Potluck

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Friday, August 22, 2014


You can make the Cream Cheese Tender Whoopie Cookies at home. Here’s the recipe.

Ingredients: 250 grams Emborg unsalted butter; 85 grams icing sugar; ½ tsp. vanilla bean paste; 250 grams cake flour; 40 grams cornstarch; and ¼ tsp. salt.

Method: Beat sugar and butter creamy, smooth and fluffy then add the vanilla extract and beat for 20 more seconds. In another bowl, stir together slowly flour and salt then add this to the butter mixture in four to five additions, mixing gently in between. When the cookie base comes together, using a rubber spatula, fold the mixture a few times and transfer it to a bowl to rest in the chiller for a minimum of two hours or overnight. When it is now ready for baking, allow the mix to settle in room temperature to make balls of 10 to 15 grams. Bake in 10 to 14 minutes until edges barely start to brown. Cool on rack for one to two minutes then leave to cool on another rack. Total yield is 625 grams. Finished product can be stored in the chiller for five days given proper temperature.

Published in the Sun.Star Cebu newspaper on August 23, 2014.

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