A creamy filling laced with flecks of sweet red cherries is sandwiched between two red-velvet chocolatey, soft and chewy cookies.

Cherry Whoopie Pies

Cookies:

1 (10-ounce) jar maraschino cherries

1 (18 1/4-ounce) package red velvet cake mix

3 large eggs

1/2 cup canola (or vegetable) oil

1 teaspoon almond extract

 

Filling:

1/4 cup butter, softened

4 ounces cream cheese, room temperature

1 (7-ounce) jar marshmallow cream

1 (10-ounce) jar maraschino cherries, drained and chopped

1. For Cookies: Cut 22 cherries in half (save remaining cherries for another use).
2. In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
3. Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Top each with a cherry half.
4. Bake at 350°F (175°C) for 8 to 10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.
5. For Filling: Mix butter and cream cheese until smooth; fold in marshmallow cream; fold in cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store n the refrigerator.

Makes 2 dozen sandwich cookies.

Recipe and photograph provided courtesy of Nationalcherries.com; through ECES, Inc., Electronic Color Editorial Services.