MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mini Oatmeal-Cranberry Whoopie Pies
Categories: Cookies, Fruits, Cheese, Grains
Yield: 24 servings

MMMMM--------------------------COOKIES-------------------------------
3/4 c (170 g) unsalted butter;
- softened
1 c (210 g) dark brown sugar
1/3 c (66 g) granulated sugar
2 lg Eggs
1 tb Vanilla extract
1 1/2 c (190 g) A-P flour
1 ts Baking soda
1 ts Ground cinnamon
3/4 ts Salt
1/4 ts Fresh grated nutmeg
1/4 ts Ground ginger
3 c (350 g) rolled oats (NOT
- instant)
1 1/2 c (225 g) dried cranberries

MMMMM--------------------------FILLING-------------------------------
8 oz (227 g) cream cheese;
- softened
2 c (230 g) confectioners’
- sugar
1 c (228 g) unsalted butter;
- room temp
1/8 ts Salt
1/3 c (100 g) whole-berry
- cranberry sauce

Set the oven @ 350ºF/175ºC with racks in top and bottom
thirds, and line 4 baking sheets with parchment paper.

Prepare the cookies: In a large bowl, use an electric
mixer to beat together butter, brown sugar and
granulated sugar until fluffy, about 2 minutes. Beat in
eggs, one at a time, until fully combined, then beat in
vanilla.

In a large bowl, whisk together flour, baking soda,
cinnamon, salt, nutmeg and ginger. Beat into egg mixture
just until combined, then fold in oats and cranberries.

Scoop out heaping tablespoons of dough and place on a
baking sheet at least 2 inches apart. Bake (in two
batches) until the edges are golden brown, 10 to 14
minutes, rotating halfway through. Remove from the oven,
transfer to a wire rack and let cool.

Meanwhile, make the filling: Using an electric mixer
fitted with the whisk, beat cream cheese until fluffy
and smooth, 3 to 6 minutes. Beat in sugar, butter and
salt, beating until well combined, 2 to 4 minutes. Using
a rubber spatula, fold the cranberry sauce into the
filling mixture, leaving streaks. Refrigerate the
filling until it firms up enough to spread but doesn’t
completely solidify, 10 to 30 minutes.

To assemble the sandwiches, turn over half the cooled
cookies. Top with 1 heaping tablespoon of filling, and
sandwich with remaining cookies. Serve immediately or
refrigerate for up to 3 days before serving.

By: Melissa Clark

Yield: About 2 dozen sandwich cookies

RECIPE FROM: https://cooking.nytimes.com

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... "Dessert is to a meal what a dress is to a woman." -- Beatrice Peltre
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