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Spiced Rum and Clementine Whoopie Pies

Posted on 11 April 2012 by Mădălina

The spiced rum and the citrus notes of the clementine perfectly compliment one another. I just love this recipe.

Pour me a cup of fresh coffee and sit me down with a plate of these and I will be happy. You can make these in which ever size you choose– I made them mini, because lets face it, calories don’t count when food is smaller ;)

Spiced Rum and Clementine Whoopie Pies ( makes about 12x 3″ dia sandwiched cookies)

- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon fine salt
- 4 tablespoons unsalted butter, softened
- ¼  cup vegetable shortening
- ¼  cup granulated sugar
- 1/2  cup packed dark-brown sugar
- 1 tablespoon molasses
- ¼ cup dark spiced rum
- 1 large egg
- ¾ cup milk
- 1 tsp all-spice
- ½ tsp ginger
- 1 tsp cinnamon
- 1 teaspoon pure vanilla extract
- zest of 1 grated clementine
+ Vanilla Buttercream


Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, baking soda, spices and salt into a bowl; set aside.

Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk, rum, vanilla and zest; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.

Drop slightly rounded tablespoons of batter  (using a spoon or an ice cream scoop) 2 inches apart on each baking sheet. Bake the cookies for until they spring back to the touch (approximately 8 minutes for mini whoopies, 11-13 minutes for large).

Remove from oven; let cookies cool on baking sheets, 10 minutes. Transfer cookies to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.

Once complete cooled, spread buttercream on flat sides of half the cookies. Top each with one of the remaining cookies, flat side down, and gently press together.  Dust with icing sugar if desired.


5 Comments For This Post

  1. Cat Says:

    omg seriously?!? IN MY MOUTH NOW!

  2. Elizabeth Says:

    I don’t often make cookies but these look and sound delicious. I’m going to give them a try. I can almost smell them from just looking at the photos. Thanks so very much.

  3. jenna Says:

    we made these last night. they turned out awesome and fluffy. albeit, mine were lopsided and the halves didnt match up, but they were realy good:)

  4. Amanda Says:

    Spec-tacular! These look so amazing. I love clementine, but can rarely find them in Sydney.

    The moment I do find them… I’ll be making these!

  5. Kyle Says:

    Great Whoopie Pie Recipe! Solo Foods is currently running a $1000 contest on their Facebook page for best picture with a Whoopie Pie!

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