Germs have been flowing through my house, so my son decided we should make some lemon whoopie pies.  He said the vitamin C in the lemons would help everyone get better.  I love lemon, so I was okay with his logic.

Ingredients:

Cookies-

1 ¼ cups all purpose flour

1 scoop vanilla protein powder

½ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon baking soda

6 ounces butter at room temperature

1 ¼ cups granulated sugar

2 eggs

2 tablespoons lemon juice (zest from ½ lemon)

1 teaspoon vanilla extract

½ cup plain nonfat Greek yogurt

Filling-

8 ounces reduced fat cream cheese at room temperature

6 ounces butter at room temperature

1 teaspoon vanilla extract

2 tablespoons lemon juice (zest from ½ lemon)

3 cups powdered sugar

Directions:

1. Preheat oven to 350 and line 2 large baking sheets with parchment paper.
2. Whisk flour, protein powder, salt, baking powder, and baking soda in a medium bowl.
3. Beat butter and sugar on medium in a stand mixer until light and fluffy.
4. Add lemon zest, lemon juice, vanilla extract, yogurt, and eggs and continue to beat on medium.
5. Add dry ingredients 1 cup at a time beating on medium scraping down the sides of the bowl.
6. Use a small cookie scooper to make tablespoon size balls 2 inches apart.
7. Bake for 10 minutes until cookies are just starting to brown on the edges.
8. Let cookies cool on baking sheet for two minutes before transferring to a wire rack.
9. For the filling add butter, cream cheese, vanilla, lemon juice, and lemon zest to a stand mixer.  Mix on medium until smooth. Add powdered sugar one cup at a time.
10. Transfer filling to a piping bag or icing tool.
11. Flip over half of the cookies and pipe the filling. Top cookies with another cookie a press down slightly. 
12. Enjoy!