PBJ WHOOPIE PIES

INGREDIENTS:

WHOOPIE PIE

• 6 tablespoons peanut butter or other nut butter of choice
• 2 tablespoons of butter, softened
• 1 cup of turbinado sugar
• 1 large egg
• 2 teaspoons of vanilla extract
• 2 1/4 cups of gluten-free flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk

BUTTERCREAM

• 1/4 cup butter
• 1 cup powdered sugar
• 1/3 cup MNMLST fruit spread, divided
• 10 Tablespoon peanut butter

INSTRUCTIONS:

1. Preheat oven to 400°F. Spray cookie sheets with cooking spray.
2. In a small bowl mix flour, baking soda, baking powder and salt. Heat milk until lukewarm, set aside.
3. In a bowl, with a hand mixer, beat sugar, butter and nut butter until creamy. Add egg and vanilla extract. Alternate adding flour mixture and milk until well blended. Using a cookie scooper (1/4 cup) drop onto cookie sheet in rounds, about 2 inches apart. 
4. Bake for 8-10 minutes until golden brown and let cool completely.
5. Prepare butter cream by mixing butter with powdered sugar and swirling in 3 tablepoons of fruit spread. Spread one side of the cookie with 1 tablespoon of nut butter and the other side with 2 teaspoons of fruit spread. Spread the buttercream on jam and put two sides together.