These were a big hit with my family and co-workers and the best part: there's so many ways to customize these cookies! Dried apples/no dried apples, lots of filling/just a little filling; I even had someone recommend adding chopped peanuts to the cookies, a very unique idea!
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper; set aside. In a large bowl, combine brown sugar and softened butter. Beat with an electric mixer on medium speed until fluffy.
Add eggs and vanilla; beat until combined. Add applesauce and whipping cream: beat well.
In a medium bowl combine flour, cinnamon, nutmeg (if using), baking powder, baking soda, salt and diced dried apple (if using).
Gradually add the flour mixture to the beaten mixture, beating until well mixed.
Drop batter by (well rounded) spoonfuls about 2 inches apart onto prepared cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until edges are light brown. Transfer to a wire rack; cool.
This is when I like to start working on the filling. In a medium bowl combine 1/2 cup butter, softened; 1/2 cup vegetable shortening, softened; 1 cup marshmallow cream; 2 Tbsp. water and 1 tsp. vanilla. Beat with an electric mixer on medium speed until well mixed.
Gradually add 4 cups powdered sugar, 1 cup at a time, beating until well mixed and fluffy. Makes about 2 2/3 cups.
Spread fluffy filling on bottoms of half of the cooled cookies. Top with the remaining cookies, bottom sides down. Serve immediately or store in the fridge and serve within 24 hours. Makes about 36 whoopie pies.