• Preparation Time 10 minutes
  • Baking Time 15 minutes
  • Makes 30 cookies (15 pies)
  • Freezing Excellent
  • Raspberry Lemon Whoopie Pies
    Raspberry Lemon Whoopie Pies

Ready.
Set.
Make.

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Ingredients

  • 2 tbsp freshly squeezed lemon juice
  • 2 1/3 cups Robin Hood® Original All Purpose Flour
  • 1 tbsp finely grated lemon rind
  • 1 tsp baking soda
  • pinch salt
  • 1/2 cup All Vegetable Shortening
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup Smucker’s® Pure Raspberry Jam
  • icing sugar (optional)
  • 1 cup Carnation® Regular, 2% or Fat Free Evaporated Milk

Serving Size: 30 cookies (15 pies)

Next

Directions

Serving Size: 30 cookies (15 pies)

  • Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Mix together evaporated milk and lemon juice in a small bowl; set aside.
  • Combine, in a medium bowl, flour, rind, baking soda and salt.
  • Beat shortening and sugar in a large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. With mixer on low, add the flour and milk mixtures, starting and ending with the flour mixture and scraping down bowl between each addition.
  • Scoop heaping tablespoons (15 mL) of batter; drop onto prepared baking sheets, spacing about 2” (5 cm) apart.
  • Bake in preheated oven for 13 to 15 minutes or until tops are set. Cool on baking sheet on wire racks for 2 minutes. Transfer cookies to wire racks to cool completely.
  • Spread underside of 1 cookie with jam. Sandwich with another cookie, flat side down. Repeat with remaining cookies and jam. Sprinkle icing sugar over top of pies and serve.
Finish

Finished!

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