Whoopies

13 Servings

Ingredients

Quantity Ingredient
3 cups Sifted flour
1½ teaspoon Dbl acting bakig powder
1½ teaspoon Baking soda
3 teaspoons Cream of tartar
½ teaspoon Salt
¾ cup Butter
1½ teaspoon Vanilla
1½ cup Sugar
2 larges Eggs
½ cup Plus 1 tbsp cocoa powder
1 cup Plus 2 tbsp milk -creamy white filling---
⅓ cup Plus 3 tbsp sifted flour
1½ cup Milk
¾ pounds Butter; (3 sticks)
1 Generous pinch salt
1½ teaspoon Vanilla
3¾ cup Sifted powdered sugar

Directions

Preheat oven to 375@. Cut 6 pieces of foil to fit cookie sheets. Sift together the flour, baking powder, baking soda, cream of tartar and salt and set aside. In the large bowl of an electric mixer, cream the butter.

Add the vanilla and sugar and beat to mix well. Add the eggs, one at a time, beating well after each addition. Scrape bowl with a spatula as needed. On low speed add the cocoa and then the sifted dry ingredients, alternating with the milk, in 2 additions, beating only til smooth after each addition. It is important for these cookies to be shaped evenly and as close to the same size as possible. Fill a ¼ cup measuring cup with dough. Level it off and transfer dough to the foil. Shape each mound of dough as round as possible. Place 5 mounds of dough on 1 piece of foil.

Slide a cookie sheet under each piece of foil and bake for 20 mins. The cookies are done when they spring back very quickly and surely when lightly pressed in he center with a fingertip. Slide the foil off the sheet and let stand for a minute or two. Then with a metal spatula, loosen the cookies and carefully transfer them to large racks to cool. You will have 27 very large cookies. If they are not all the same size, pick out the ones the match each other the most closely and form them into pairs. There will be one left over. Now lay them out in pairs, opened, with the flat sides up.

FOR FILLING: Place the flour in a 1 quart saucepan. Add the milk gradually, stirring with a rubber spatula. If the mixture is not smooth, strain it before cooking. Place it over moderate heat. Cook, stirring and scraping the bottom constantly with rubber spatula, til mixture becomes very thick and bubbles slightly. Simmer, stirring, for about 2 mins. If necessary, beat with a small wire whisk to make the mixture smooth. Stir in 1 tbsp of the butter and set the mixture aside to cool at room temp. Stir occasionally while cooling. Place the remaining butter in the large bowl of an electric mixer and beat til it is slightly softened. Gradually add the salt, vanilla and sugar and beat well for about 2 mins, scraping bowl as necessary with spatula. Gradually add the cooled flour mixture. Then beat at high speed for a minute or two til the filling is smooth, light and fluffy. TO ASSEMBLE: Place a generous heaping tablespoonful of the filling on the center of one of each pair of cookies. With the back of a spoon spread the filling out to about ½" from the edges. Top with another cookie, flat side down. Press down gently on the top cookie. Press all around to spread filling almost to the edges. Store in the refrigerator or freezer (in both cases, put wax paper between the cookies to prevent sticking).

Recipe from The Great Book of Chocolate Desserts Recipe by: Book of Great Chocolate Desserts via Sacto Bee Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Feb 16, 1998

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