CHOCOLATE WHOOPIE PIES
This recipe makes a Whoopie Pie that is light as air and very tender. I like to wrap them individually (after they are completely cool) which makes them perfect for lunch boxes. They are also very popular at potlucks and bake sales.
Preheat oven to 450° and spray cookie sheets with cooking spray
WHOOPIE PIE COOKIES
2 cups sugar
1/2 cup shortening (no substitutions)
2 eggs
1 cup sour milk (*see note below)
1 cup BOILING water
1/2 teaspoon salt
1 cup unsweetened bakers cocoa
1 teaspoon vanilla extract
4 cups all purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
*NOTE: To get sour milk, put 1 teaspoon of lemon juice in a cup and then fill it up with milk; let it stand for 5 minutes.
DIRECTIONS
Beat the eggs, shortening (I use butter flavored Crisco) and sugar in a large bowl until very smooth, scraping sides.
In a separate bowl, mix sour milk, boiling water, salt, cocoa and vanilla. Stir till smooth.
In another bowl, mix the flour, baking powder and baking soda.
PUT IT ALL TOGETHER
Mix the cocoa-liquid mixture into the creamed butter and sugar mixture. Mix well. Gradually add the flour mixture and beat until smooth. Let batter sit for 5 minutes.
BAKE
Drop batter (about 2 tablespoons per cookie) onto greased cookie sheet and bake at 450° for 5 to 7 minutes. NOTE: My electric oven takes 5 minutes (don't over bake because at this high temperature, the cookies will burn quickly).
Cool cookies on a wrack. When they are completely cool, put two cookies together with filling.
FILLING
1 cup UNSALTED butter at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
(1) 7 ounce container of marshmallow fluff
Cream the room temperature butter until fluffy (takes about 3 minutes on high speed).
Add the powdered sugar, one cup at a time, beating well in between each addition.
Add the marshmallow fluff and vanilla and whip on high until well mixed.
ASSEMBLY
Add a nice thick layer of filling in between two cookies. If they aren't going to be eaten immediately, wrap them in plastic wrap. Recipe makes 24 pies.
WHOOPIE PIE COOKIES
2 cups sugar
1/2 cup shortening (no substitutions)
2 eggs
1 cup sour milk (*see note below)
1 cup BOILING water
1/2 teaspoon salt
1 cup unsweetened bakers cocoa
1 teaspoon vanilla extract
4 cups all purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
*NOTE: To get sour milk, put 1 teaspoon of lemon juice in a cup and then fill it up with milk; let it stand for 5 minutes.
DIRECTIONS
Beat the eggs, shortening (I use butter flavored Crisco) and sugar in a large bowl until very smooth, scraping sides.
In a separate bowl, mix sour milk, boiling water, salt, cocoa and vanilla. Stir till smooth.
In another bowl, mix the flour, baking powder and baking soda.
PUT IT ALL TOGETHER
Mix the cocoa-liquid mixture into the creamed butter and sugar mixture. Mix well. Gradually add the flour mixture and beat until smooth. Let batter sit for 5 minutes.
BAKE
Drop batter (about 2 tablespoons per cookie) onto greased cookie sheet and bake at 450° for 5 to 7 minutes. NOTE: My electric oven takes 5 minutes (don't over bake because at this high temperature, the cookies will burn quickly).
Cool cookies on a wrack. When they are completely cool, put two cookies together with filling.
FILLING
1 cup UNSALTED butter at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
(1) 7 ounce container of marshmallow fluff
Cream the room temperature butter until fluffy (takes about 3 minutes on high speed).
Add the powdered sugar, one cup at a time, beating well in between each addition.
Add the marshmallow fluff and vanilla and whip on high until well mixed.
ASSEMBLY
Add a nice thick layer of filling in between two cookies. If they aren't going to be eaten immediately, wrap them in plastic wrap. Recipe makes 24 pies.
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