Cranberry & Ricotta whoopie pies

Ingredients

1/2 cup (125 mL) salted butter, softened

3/4 cup (175 mL) sugar

2 eggs

1 tsp (5 mL) vanilla extract

2 cups (500 L) unbleached all-purpose flour

1 1/2 tsp (7 L) baking powder

1/2 tsp (2 mL) baking soda

1/3 cup (75 L) milk

1 cup (250 mL) fresh or frozen cranberries

1 1/2 cups (375 mL) Canadian Ricotta

5 oz (150 g) white chocolate, melted

Preparation

Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.

In a bowl, cream butter and sugar using an electric mixer.

Add eggs and vanilla extract. Beat on high for 5 min.

In another bowl, combine all dry ingredients. Gradually add to butter mixture, alternating with milk, until well combined.

Add cranberries and gently stir using a spatula. Refrigerate dough for at least 30 min.

Place spoonfuls of dough (about 2 tbsp – 30 mL) onto baking sheets to make 24 round cookies. Cook in centre of the oven for 18-20 min, or until edges of the cookies are lightly golden. Let cool on baking sheets.

In another bowl, beat Ricotta with a spatula, gradually adding chocolate. Set aside in the refrigerator.

When cookies are cool, turn over half of them and spread the flat side with Ricotta filling. Top with remaining cookies, flat side down. Serve immediately.

Source : allrecipes.com