These sell very well at holiday bake sales. Just wrap the cookies individually in cellophane and tie a ribbon around the top.

INGREDIENTS | YIELDS 20 COOKIES

• 1 recipe Whoopie Pies
• ¾ cup unsalted butter
• 1 teaspoon vanilla
• ½ teaspoon mint extract
• 2¾ cups confectioners’ sugar
• 3 cups marshmallow fluff
• ½ cup finely crushed peppermint candy, optional
• 2–4 drops green food coloring

1. Mix butter, vanilla, and mint flavoring until creamy. Add confectioners’ sugar a little at a time.

2. Mix in marshmallow cream, food coloring, and crushed candy.

3. Beat until filling is light and fluffy. Chill 30 minutes.

4. Spoon filling on flat side of half the Whoopie Pies.

5. Top with rest of cookies, rounded side up.

6. These keep at room temperature about 2 days. Freeze for longer storage.