Vanilla Cardamom Filling


  1. Beat butter, confectioners' sugar, marshmallow cream, vanilla and cardamom in medium bowl with electric mixer on medium speed until light and fluffy
  2. To assemble the Whoopie Pies, place 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 edge of cookies in chopped pistachios. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days


  • 1 1/2 cup marshmallow creme
  • 1/4 tsp McCormick Culinary® Cardamom
  • 1/2 cup Nature's Best Dairy® Butter, softened
  • 1/3 cup pistachios, salted, shelled, finely chopped
  • 1 1/2 cup sugar, confectioner's