- Dish type
- Classic cakes
- Red velvet cakes and cupcakes
This recipe came about because my older sister requested 'anything red velvet' when I was baking for the family but I didn't have enough time to make a full cake. What that brief turned into was a delightful bite sized treat perfect to add a dash of colour to an afternoon tea tray.
Greater London, England, UK
10 people made this
IngredientsMakes: 2 dozen
- 250g plain flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 120g unsalted butter, softened
- 145g light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 120ml buttermilk
- red food colouring (see footnote)
MethodPrep:30min ›Cook:9min ›Ready in:39min
- Preheat oven to 180 C / Gas 4. Line two baking trays with parchment, then lightly grease the parchment.
- In a large bowl combine flour, cocoa powder, baking powder and salt.
- In a separate bowl, cream together the butter and sugar. Add the egg and the vanilla extract and beat until combined.
- Alternately add the buttermilk and the dry mixture to the butter mixture, stirring after each addition. Stir in the food colouring till an intense red hue is achieved.
- Pipe or spoon the cake mixture on to the baking paper into 1 inch discs roughly 1/2 inch high, leaving 1 inch between the discs.
- Put in the oven and bake for 7 to 9 minutes until discs are set. (Keep an eye on them as they can start to brown at the edges very quickly!) Cool on a baking tray before transferring to wire rack to cool completely.
- Sandwich the cakes together with any type of frosting. I used a vanilla cream cheese frosting as this is the traditional accompaniment to red velvet cake, but you could easily use whipped cream, chocolate ganache or buttercream.
If you can't find buttermilk, combine 1/2 tablespoon of white wine vinegar with 110ml of regular milk.
Paste is best, but liquid can be used. Add in small amounts, increasing as needed. I used about 1/4 teaspoon of paste, but this can change depending on the brand used. It is completely up to you how intense you want the colour.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
- ½ cup butter, softened
- 1 cup packed brown sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ cup buttermilk
- 1 1 ounce bottle (2 tablespoons) red food coloring
- 1 recipe Peppermint and Cream Cheese Filling
- Striped round peppermint candies, finely chopped (optional)
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack cool.
Spread Peppermint and Cream Cheese Filling onto bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, sprinkle with peppermint candies before serving.
Red Velvet Whoopie Pies
"If you want to make a super adorable festive treat, there’s none better than these gorgeous Red Velvet Whoopie Pies! The deep red color, the chocolatey taste, and the frisky name make these PERFECT for the holiday season. Definitely take a look and try them out! You really can’t get much better than these. They are so soft and chewy with a delicious flavor. It’s a great treat for kids to take to their school parties, too! More cake than cookie and definitely not a real pie, these are a must have treat for any day."
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.
Tags / Related Topics
Your Recently Viewed Recipes
Images from other cooks
Thanks for your comment. Don't forget to share!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
Recipe of the Day
Ridiculously Easy 3 Ingredient Oreo Balls
Ridiculously Easy 3 Ingredient Oreo Balls are so simple that you won't believe you've never made them before. With only three simple&hellip See more Continue reading: "Ridiculously Easy 3 Ingredient Oreo Balls"
My Recipes (0) View »
Something worth saving?
- SAVE all your favorite recipes
- ADD personal notes
- QUICKLY reference your recipes
Connect With Us
Our Newest Recipes & Articles
Prime Publishing Food Group
© Copyright 2021 Prime Publishing, LLC. All rights reserved.
Sign In to Your Account
Sign In With One Of Your Social Accounts
Sign in using email and password
Forgot Your Password?
Images from other cooks
Share Your Images
Help others by adding images to this recipe. It's easy! Click here to start
Please sign into your account to add new images.
There are currently no images from other cooks.
Terms & Conditions
You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.
1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.
2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.
3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.
4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.
5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.
6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.
7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.
8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.
9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.
10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.
11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.
12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.
13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.
14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.
15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.
Sharing Your Own Images
You! Anyone who is a registered and logged in user.
Please share images that will help other visitors. For example:
- Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
- Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
- Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
- Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
- Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")
Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.
What shouldn't I share?
Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:
- Profane, obscene, or spiteful images, or any images with nudity
- Images to which you do not own the intellectual property rights
- Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
- Images featuring availability, price, or alternative ordering/shipping information
- Images featuring external Web sites, contests, or other solicitations
- Any personal information about children under 13
- Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).
The same guidelines apply to your captions and notes.
What image formats and sizes are supported?
We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.
Instead of uploading an image, can I just enter a link to an image?
No, all images must be uploaded to Prime Publishing. This ensures your image is always available.
How long does it take to upload an image?
The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.
Where will my image appear?
Generally your image will appear where you uploaded it: in the article image gallery.
Who owns the images I upload?
The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.
Red Velvet Whoopie Pies
Rule of thumb: Homemade is always better than store-bought. And that rule especially applies on Valentine's Day. We suggest you skip the heart-shaped box of chocolates and make these red velvet whoopie pies instead. We bake little red velvet cakes and then sandwich them together with a cream cheese and marshmallow frosting for a playful take on a classic treat.
½ cup (1 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
One 1-ounce bottle red food coloring
One 8-ounce package cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
One 16-ounce jar marshmallow fluff
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Make the Cakes: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with both sugars until light and fluffy, 4 to 5 minutes.
3. Add the egg, vanilla extract and food coloring mix well to combine.
4. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt to combine. Add the flour mixture to the sugar mixture and mix to combine. Add the buttermilk and mix until a smooth batter forms. Scrape the bowl well to make sure the ingredients are fully combined.
5. Using an ice-cream scoop or two spoons, scoop ¼ cup mounds of batter onto the prepared baking sheets, leaving at least an inch between each mound.
6. Bake until the cakes begin to brown around the edges and a toothpick inserted into the center of a cake comes out clean, 12 to 15 minutes. Cool completely.
7. Make the Filling: In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese with the butter and marshmallow fluff to combine.
8. Assemble the Pies: Turn half the cakes upside down, spoon 3 to 4 tablespoons of filling onto the center and top with another cake. Press gently to spread the filling to the edge of the cake. Repeat with the remaining cakes. Serve immediately. Store in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving.
Some folks are weary of red food coloring. I don’t blame those folks. I don’t like to use bottled food coloring in large amounts in my red velvet baked goods. Instead I use red gel (or paste), which is far more concentrated. A little goes a long way and you don’t get that funky food color flavor. Find it on Amazon, at baking supply stores or at craft stores like Michaels.
Line baking sheets with parchment paper, and use a cookie scoop for the easiest way to measure evenly sized rounds of Whoopie Pie cakes. Scoop the batter onto the prepared baking sheets and wiggle the batter into circles. They bake pretty evenly, and you’ll match up rounds that are most equal in size.
The filling for these Whoopie Pies is amazing. It’s a cream cheese and marshmallow buttercream. Dreamy!
Spread a good amount of the filling on the flat side of a Whoopie Pie cake, and then sandwich two of them together.
These are a pretty treat to make for Valentine’s Day or Christmas. Or you can even make them just because you like red velvet!
These Red Velvet Whoopie Pies turn out to be a very pretty little dessert. You can make them ahead of time keep them in a single layer on a tray. Cover them with plastic wrap and refrigerate them for a day or two. The verdict on these is that they’re delicious. Let’s be truthful– that cream cheese and marshmallow buttercream frosting is what really makes these worthwhile. And their festive hue makes them a good choice for a lovely dessert.
- 4.8 ounces oat flour (about 1 1/3 cups)
- 3.06 ounces brown rice flour (about 2/3 cup)
- 2 tablespoons unsweetened cocoa
- 1 ¼ teaspoons baking soda
- 1 teaspoon xanthan gum
- ¼ teaspoon baking powder
- 1 cup granulated sugar
- 1 cup plain fat-free Greek yogurt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 (1-ounce) bottle red food coloring
- ¾ cup water
- 1 cup powdered sugar
- 1 cup marshmallow creme
- 3 tablespoons butter, softened
- 2 tablespoons vegetable shortening
- 1 teaspoon vanilla extract
- Remaining Ingredient:
- ¼ cup powdered sugar
To prepare cake, weigh or lightly spoon flours into dry measuring cups level with a knife. Combine flours, cocoa, baking soda, xanthan gum, and baking powder in a medium bowl stir with a whisk.
Combine granulated sugar and next 4 ingredients (through food coloring) in a large bowl beat with a mixer at medium speed until well blended. Add flour mixture and 3/4 cup water alternately to sugar mixture, beginning and ending with flour mixture.
Spoon 2 tablespoonfuls batter into 24 mounds 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until cakes spring back when lightly touched. Cool completely on pans on wire racks.
To prepare filling, combine 1 cup powdered sugar and next 4 ingredients (through vanilla) in a medium bowl. Beat with a mixer at medium speed until light and fluffy. Spread about 1 1/2 tablespoons filling onto bottoms of 12 cakes top with remaining cakes, bottom sides down. Dust both sides of whoopie pies with 1/4 cup powdered sugar just before serving.
Red Velvet Whoopie Pies Recipe & Video
We knew it would happen. With the widespread popularity of the Red Velvet Cake and the renewed interest in Whoopie Pies, it was inevitable that the two would join to give us the Red Velvet Whoopie Pie. And there is no denying how good these look and taste. Each cookie takes two round, domed shaped chocolate cookies and sandwiches them together with a soft and tangy cream cheese filling. The contrast of a red cookie with a white filling is both a visual and tasty delight. I like to finish the look with a few squiggles of white frosting on the tops of each Red Velvet Whoopie Pie.
Red Velvet Whoopie Pies : Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
Bake for about 9- 10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.
Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.
To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.
Makes about 17 sandwich cookies.
Preheat oven to 350°F. For the Cookies, mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Mix buttermilk, food color and vanilla in small bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Add egg mix well. Add flour mixture alternately with buttermilk mixture, beating on low speed after each addition until smooth and scraping down sides of bowl occasionally. Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets. (Cookies will spread so avoid crowding them on baking sheet.)
Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks cool completely.
For the Vanilla Filling, beat butter, confectioners' sugar, marshmallow creme and vanilla in medium bowl with electric mixer on medium speed until light and fluffy. To assemble whoopie pies, place about 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Roll edges of cookies in chopped pecans. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.
Red velvet whoopie pies
Preheat the oven to 180°C/gas mark 4. Line 2 baking trays with baking parchment. Beat together the butter and sugar using an electric hand mixer for 2-3 minutes, until light and fluffy. Add the egg and vanilla extract and beat until well combined.
Add the baking powder. Whisk in the flour and buttermilk in alternate batches on a low speed, starting and finishing with the flour. Be careful not to over-beat. Whisk in the food colouring and spoon the mixture into a piping bag fitted with a 1cm plain nozzle.
Pipe the batter on to the baking parchment in small 2-3cm circles. Leave a 3cm gap between each as they will spread. Bake for 14 minutes, or until they're puffed up and spring back on touching. Cool on the baking trays for at least 10 minutes, then transfer to a wire rack.
For the filling, beat the soft cheese and butter using an electric hand mixer. Add the vanilla extract and icing sugar. Beat on a low speed at first and increase the speed until the icing is smooth and fluffy.
Use the filling to sandwich the pies together in pairs, with the flat sides facing each other. Dust with icing sugar to serve.
How to make Red Velvet Whoopie Pies in Heart Shape
First, you’ll need to make these delicious soft, moist and cakey cookies. Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a template cut out from a card and with a stencil draw hearts all over the paper leaving one inch apart. Turn on the paper to make the stencils facing down.
Next, in a bowl whisk together flour, natural unsweetened cocoa powder, baking soda, and salt. In another bowl cream together softened butter for 1 minute on medium-high speed until completely smooth and creamy.
Add the brown sugar and beat on medium-high speed until fluffy and combined. Then mix in vanilla and egg, scraping down the sides and bottom of the bowl as needed. Beat in buttermilk and one tablespoon of red GEL food coloring.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Do not overbeat the batter.
Transfer the batter in a piping bag with a ½ inch round tip. If you don’t have it, you can use a zip-lock bag and cut off the corner. It will work fine, too. Pipe the V shapes inside the hearts. Bake the cookies for 10-12 minutes or until centers appear set.
To make the filling beat softened butter, cream cheese, and vanilla. Gradually add powdered sugar.
And finally, to assemble the hearts, transfer filling to a piping bag fitted with a large round tip (or again, you can use a zip-lock bag and cut off the corer). Pair the cookies by shape and size. Pipe the filling onto the flat side of one cookie leaving a little room around the edges. Top with another cookie (flat side down) Press gently so that the filling reaches the edge. Store in the fridge in an airtight container.