Red Velvet Whoopie Pies

Got this recipe from Better Homes than Yours, oh I mean Better Homes & Gardens

2  cups all -purpose flour

2 Tbs. unsweetened cocoa powder

1/2  tsp. baking soda

1/4 tsp. salt

1/2 cup butter, softened

1 cup packed brown sugar

1 egg

1 tsp. vanilla

1/2 cup buttermilk

1 1-oz. bottle red food coloring (2 Tbs.)

1 recipe Whoopie Pie filling, below

1. Preheat oven to 375 degrees.  Line baking sheets with parchment; set aside.  In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds.  Beat in brown sugar until light and fluffy.  Beat in egg and vanilla.  Alternately add flour mixture and buttermilk, beating after each addition just until combined.  Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round.
(I would make them smaller)
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set.  Cool completely on baking sheets on racks.  Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides on half the cookies.  Top with remaining cookies, flat side down.

Whoopie Pie Filling

In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth.  Fold in one 7-ounce jar marshmallow creme.

To store, refrigerate in airtight container up to 4 days.  Let stand at room temperature 15 minutes before serving.