Whoopie Pies

1 servings

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Whoopie Pies Ingredients

CAKE/COOKIE PART	1 lg EGG
1 3/4 c ALL-PURPOSE FLOUR	1 c BUTTERMILK
1/2 c COCOA POWDER; (I use Dutch	CREME FILLING
1 3/4 ts BAKING SODA	6 tb BUTTER or MARGARINE;
1/8 ts SALT	2 tb SHORTENING; (I use
1/2 c SHORTENING; (I use	; Crisco)
; Crisco)	1 Jar MARSHMALLOW CREME
1 c GRANULATED SUGAR	2 ts VANILLA
1 1/2 ts VANILLA	; sugar)

Instructions for Whoopie Pies

Preheat oven to 375-degrees. Lightly grease 2 cookie sheets; set aside. Sift together the flour, cocoa powder, baking soda and salt; set aside. In a large mixing bowl cream the shortening and sugar together, until light and fluffy. Add the egg and vanilla and beat. Add dry ingredients, alternately with the buttermilk; starting and ending with the flour. Mix well. Drop batter by tablespoonfuls (I made BIG cookies) onto greased cookie sheets. Try to make the mounds as round as possible, theyll look better when theyre done. Whatever shape you drop the dough, thats the shape the cookie will be. The dough isnt real runny, but its not real firm either. Space the cookies at LEAST 2 inches apart, they DO spread out quite a bit. Make sure you make an even amount of cookies--it takes 2 halves to make one Whoopie Pie. Bake 8-10 minutes, or until cookies spring back when lightly touched and theyre no longer shiny on top. Leave the cookies on the cookie sheets for a few minutes, theyll fall apart if you remove them immediately. Cool completely before filling Cream the butter and shortening until light and fluffy. Beat in the marshmallow creme. Add vanilla and beat well. Add the confectioners sugar and beat until smooth. Spread 1 TBS of the filling onto one half of the cookies. Top with the other half. Of course, if youve made the cookies bigger, youll need to put in more filling. I fill them as full as I want. These freeze well, but they have to be air-tight or they get soggy. Carl likes em frozen! Ive never tried it, but Im sure these would make great ice cream sandwiches. Just put a slice of ice cream in between the cookies instead of the creme filling. The original recipes called for more shortening in the filling, it was waaaay too greasy. I like my filling better. You really need a little shortening to smooth the filling out--Ive tried using totally butter or margarine, but its not the same. Recipe by: Linda.Magee@salata.com (Linda Magee) Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

Main Ingredient: ChocolateCuisine: Uncategorized