Cherry Whoopie Pies

Yield: about 2 dozen

Ingredients

Cookies

• 1 (10 ounce) jar maraschino cherries
• 1 (18.25 ounce) box red velvet cake mix*
• 3 eggs
• 1/2 cup canola oil
• 1 teaspoon almond extract

Filling

• 1 (16 ounce) can cream cheese frosting
• 1 (12 ounce) carton frozen whipped topping, thawed
• 1 (10 ounce) jar maraschino cherries, drained and chopped

Instructions

Cookies

1. Cut 22 cherries in half (save remaining cherries for another use).
2. In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Drop by tablespoonsful 2 inches apart onto greased baking sheets. Top each with a cherry half.
3. Bake at 350 degrees F for 8 to 10 minutes or until edges are set.
4. Cool for 2 minutes before removing to wire racks to cool completely.

Filling

1. Beat frosting and whipped topping until blended; fold in cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies.
2. Store in the refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Nutrition

Per 1 whoopie pie: 290 calories, 14g fat (5g saturated fat), 26mg cholesterol, 198mg sodium, 39g carbohydrate, trace fiber, 2g protein

Attribution

Recipe and photo used with permission from: National Cherry Growers Foundation