Sipping on mojitos on a patio might be a dream for some. But as dessert lovers, we’re always looking for ways to turn our favourite non-dessert things, into desserts. Chef Amy has wow-ed us again by turning a classic Mojito into *drumroll*… MOJITO. WHOOPIE. PIES.

RECIPE

Ingredients

Cakes

½ c butter, room temperature
1 c sugar
1 egg
1 tsp imitation rum extract
½ c plain Greek yogurt
¼ c water
2 limes, zested and juiced
2 Tb finely chopped mint leaves
2 c flour
1 tsp baking soda
½ tsp salt

Frosting

1 c butter, softened
2 ½ c powdered sugar, sifted
1/2 tsp salt
2 limes, juiced and zested
1/3 c finely chopped mint leaves
½ tsp imitation rum extract

 

DIRECTIONS

Cakes

Preheat oven to 375°F and line two baking sheets with parchment paper.

 

With an electric mixer, beat the butter and sugar together on high speed until fluffy, about 3 minutes.

 

Add egg, extract, yogurt, water, lime zest and juice and mint leaves. Beat on medium speed until full incorporated.

In a medium bowl, whisk together flour, baking soda and salt. Add the flour mixture gradually to the butter mixture, beating on low speed until just incorporated. Avoid over-mixing.

Spoon the batter into a piping bag. Pipe tablespoon sized rounds onto the parchment approximately 2 inches apart.

Bake cookies 12-13 minutes, or until the cookies feel set and bounce back when lightly pressed. The cookies will be light in colour and will not brown. Remove from oven and cool on tray.

 

Frosting

Beat together all frosting ingredients together until light and fluffy.

Spoon into a piping bag, and once the cookies are fully cooled pipe approximately ½-1 tablespoon of frosting onto one cookie, sandwiching it with another.

Serve immediately. Cookies can remain refrigerated in an airtight container for up to 2 days.

 

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