Whoopie pies

14 servings

Ingredients

Quantity Ingredient
½ cup Shortening
2 cups Flour
1¼ cup Buttermilk
1 cup Sugar
⅔ cup Unsweetened cocoa powder
1 Egg
1 teaspoon Baking soda
¼ cup Unsweetened cocoa powder
3 tablespoons Margarine
1 teaspoon Vanilla
⅛ teaspoon Salt
¾ cup Milk
¼ cup Flour
¾ cup Margarine
2 cups Sifted powdered sugar
1 teaspoon Vanilla
2 tablespoons Milk
2 cups Sifted powdered sugar

Directions

CHOCOLATE BUTTER FROSTING

beat shortening with mixer on medium for 30 seconds. Add about 1 cup of the flour, half the buttermilk, sugar, cocoa, egg, baking soda, 1 teas. vanilla, and ⅛ teaspoon salt. Beat till thoroughly combined.

Beat in remaining 1 cup flour and remaining buttermilk, Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheets. Bake at 350deg for 8 to 10 min. or till edges are firm; cool.

For filling, in a saucepan combine milk and the ¼ cup flour. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

REmove from heat; cool.

In a mixing bowl, beat margarine with mixer on medium for 30 seconds.

Add powdered sugar; beat till fluffy. Add 1 teaspoon vanilla. Beat cooled milk mixture, 1 large spoonful at a time, into margarine mixture. Beat on high for 1 minutes or till filling is smooth and fluffy. Spread about 2 tablespoons filling on the flat side of half the cooked cookies. Top with remaining cookies, flat side down. Frost with Chocolate Butter Frosting. Store in refrigerator. makes 14 filled cookies.

Chocolate butter frosting: beat together cocoa and margarine.

Gradually beat in 1 cup of the sugar. Slowly beat in milk and vanilla. Gradually beat in 1 more cup of sugar. Beat in additional milk, if needed, to reach spreading consistency.

From: Heritage of America cookbook, Better Homes and Gardens, 1993, p. 170. typed by Charlotte Welch 1/95 Submitted By CHARLOTTE WELCH On 01-03-95

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