Apple Cider Whoopie Pies

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Prep Time: 25 min.

Cook Time: 15 min.

Serving Size: 24 Servings

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These might seam like your classic Whoopie Pie recipe with the rich brown sugar cream cheese filling and cinnamon sugar coating, but there's a special surprise when you taste Louisburg Cider Mill Apple Butter inside.

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Ingredients

Whoopie Pies

• 1 c. Louisburg Cider Mill Old Fashioned Apple Cider

• 1/2 c. Butter, room temperature

• 1 3/4 c. Flour

• 1/2 tsp. Salt

• 1 tsp. Baking Powder

• 1/4 tsp. Baking Soda

• 1 1/2 tsp. Ground Cinnamon

• 1/4 tsp. Ginger

• 1/2 tsp. Nutmeg

• 1/2 c. Granulated Sugar

• 1/2 c + 2 tsp. Light Brown Sugar

• 1/4 c. Louisburg Cider Mill Apple Butter

• 2 Eggs

• 1/4 tsp. Vanilla Extract

• Louisburg Cider Mill Caramel Sauce

Cinnamon Sugar Coating

• 3 Tbsp. Butter, melted

• 1/4 c. Granulated Sugar

• 1/2 tsp. Ground Cinnamon

Cream Cheese Icing

• 4 1/2 oz Cream Cheese, room temperature

• 3 Tbsp. Butter, room temperature

• 1/4 c. + 3 Tbsp. Brown Sugar

• 2 c. Sifted Powdered Sugar

• 1/2 tsp. Vanilla Extract

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Instructions

Preheat oven to 350º. In a small pot, bring the apple cider to a boil over medium high heat. Reduce heat to medium and simmer until cider is reduced down to 1/4 cup. Set aside to cool before using.

In a medium sized bowl, sift together the flour, baking powder, baking soda, salt and spices.

In a large bowl or the bowl of an electric mixer, beat 6 tablespoons of the butter with the sugars, on medium speed until combined. Add the vanilla followed by the eggs. Add the apple cider followed by the apple butter. Turn the mixer on low and mix in the flour until just combined.

Turn the cookies out into mounds about 1 1/2 Tbs each, placing them 3 inches apart on the baking sheet. Rotate the pan halfway and bake 11-13 minutes or until cookies spring back when touched lightly with your fingertip.

Once out of the oven, allow cookies to cool on the baking sheet for 5 minutes before transferring

them to wire rack.

Brush the cookies with the reserved 2 Tbs of melted butter and sprinkle them with the cinnamon sugar or

toss them in the cinnamon sugar.

Allow cookies to cool completely on rack before filling them with cream cheese icing and either drizzle Louisburg caramel sauce over the frosting or a dollop of Louisburg Apple Butter in the center.

CREAM CHEESE ICING:

In a large bowl mix the cream cheese and butter on medium speed for one minute until creamed and

combined.

Add the brown sugar and mix for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar.

Pipe or spread the icing on one half of the whoopie pie. Gently top with another cookie.

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Better Than Store Bought!