Red Velvet Sandwich Cookies

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anything PAULADEEN,INC. I GET OOOOOBER HAPPY AND THIS IS A GREAT RECIPE FOR MY FINICKY TEENAGERS AND INSTEAD OF NUTS I USED CRUSHED GRAHAM CRACKER FOR THE OUTSIDE

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FANTASTIC!!! Like others, I cut the filling recipe in half, and added 1 cup marshmallow fluff as well. Yummy! Thanks again Paula. Your recipes are always a hit!

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I will have to say this is one of Paula's best recipe. It's very easy to make. You might want to cut the cream cheese ingredients down to 1/4th of what's suggested. I still had some left over even after cutting it down more than half! I took out the pecans as well but I'm thinking about replacing them with almonds instead. Anyways, great cookies!! I highly suggest for others to try it out.

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Made these Whoopee pies for my son and niece this summer. They wanted to eat them for breakfast, lunch and dinner. Very easy to make. I doubled the cake part since the recipe makes so much frosting. LOOOOVE THEM!

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This was another successful dessert from Ms. Paula. I may have made my cookies a little too big so I had lots of cream cheese frosting leftover. No worries as the people I live with offered to relieve me of the issue. I will probably make more cookies this weekend. By the way, my fiance gave these cookies a new name. He is now calling them red velvet cake sliders!

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I usually don't make Paula Deen's recipes because they are always too rich. However, since I didn't have sour cream for the whoopie pie recipe that I really wanted to try and I only had very little buttermilk (Paula only called for 2 Tbsp, I figured I'd give it a try. Boy, am I glad I did! They are exactly the way I love them. I didn't use parchment paper to line the tray but I did use medium size cupcake liners instead and it actually made neater mounds and a little higher too, so I just made these as whoopie pies instead. I also only used 3 tbsp butter with the 4 oz cream cheese and it was perfect. they were nice and hefty and not fluffy. GREAT

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I made the recipe just as written with the exception of the two sticks of butter like every one else in the frosting. I feel like the cakes could have been more moist, but it was raining that day so I kind of expected it since reading someone else's post about the consistency of a different batch in different weather. I will definitely make them again on a better day. I kinda wanted the frosting to not be so sweet, maybe I'll try with part marscapone next time. Everyone else said they were delicious! I froze them and they were AMAZING - Like every one said the frosting is SO much tastier the next day. Kinda reminds me of the stuff they put on Cinnabons! Heeey.... Think I just found out what to do with all that extra frosting. ;

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I made this for my sons baseball team. It was a HUGE success! The parents wanted the recipe, and the kids wanted more.Even the picky kids loved it. I multiplied the recipe but not the filling, and still had twice the filling I needed and I was putting it on thick. ( the left over filling is even better the next day.

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I have made this many times and it is always a crowd pleaser. In the frosting section, I only use 2 cups of powdered sugar instead of 4, and I don't use the pecans. Overall, the dish is delicous!

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These were excellent. I made them for my boyfriend (used half of the filling recipe and STILL had some left over. Also I didn't use nuts. He LOVED them. They kept well for a week in the 'fridge (he ate all of them LOL.