Whoopie Pies by Sarah Billingsley and Amy Treadwell is all about mixing and matching whoopie cookies and fillings and with their whoopie making manual, hundreds of combinations are possible. For our last whoopie pie of the week I decided to pair two of the book's most elegant recipes for these Pistachio-Cardamom Whoopie Pies with Rosewater Buttercream.
These Middle Eastern influenced whoopies begin with a cardamom-scented buttermilk brown sugar cake base studded with bright green pistachios. The filling is a pale pink buttercream accented with rosewater and vanilla, tinted with a few drops of red food coloring. When sandwiched together these spiced whoopies and perfumed filling these little cake-cookies are really gorgeous, pink and green and full of exotic flavors.
Get the Recipe
As always with our Cook the Book feature, we have five (5) copies of 'Whoopie Pies' to give away this week.