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The chewy oatmeal cream pies of your childhood, now homemade in your kitchen!

Bring out the sensual side of baking with pastry chef and food writer Malika Ameen’s new cookbook. Her South Asian heritage is a key inspiration for the earthy flavors, herbs, spices and ingredients found in her award-winning recipes. Bake outside your comfort zone with Sweet Sugar, Sultry Spice. Remember oatmeal cream pies? They’re back!

Ooh, those Little Debbie Creme Pies. I can still remember biting through the soft, chewy cookies and into the sugary white frosting. I just had to pay homage to this favorite childhood treat. In this grown-up rendition, black pepper, brown butter, and honey are waiting for you in the cream filling sandwiched between two oatmeal-spice cookies. As I assemble these, I can’t keep my fingers out of the frosting. I didn’t think I’d have to share these cookies with my kids—I was sure the spark of black pepper would scare them off — but they ate the entire first batch.

Make Ahead: You can make the dough in advance and refrig­erate it or freeze it. The frosting can be stored in a separate airtight container in the refrigerator for up to 3 days. Allow both to come to room temperature, then beat briefly in a stand mixer before using.

Store: These cookies can be stored in an airtight container at room temperature for up to 3 days.

Reprinted with permission from Sweet Sugar, Sultry Spice