Whoopie pies

 
                                WHOOPIE PIES
 
 Recipe By     : Linda.Magee@salata.com (Linda Magee)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --CAKE/COOKIE PART
    1 3/4  cups          ALL-PURPOSE FLOUR
      1/2  cup           COCOA POWDER (I use Dutch cocoa)
    1 3/4  tsp           BAKING SODA
      1/8  tsp           SALT
      1/2  cup           SHORTENING (I use butter-flavor Crisco)
    1      cup           GRANULATED SUGAR
    1 1/2  tsp           VANILLA
    1      large         EGG
    1      cup           BUTTERMILK
                         --CREME FILLING
    6      TBS           BUTTER or MARGARINE, softened
    2      TBS           SHORTENING (I use Butter-Flavor Crisco)
    1      jar           MARSHMALLOW CREME
           2      tsp    VANILLA
           4     cups    CONFECTIONERS' SUGAR, sifted (icing sugar)
 
       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, they'll look better when they're done. Whatever
       shape you drop the dough, that's the shape the cookie will be.
       The dough isn't real runny, but it's 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 they're no longer shiny on top.
 
       Leave the cookies on the cookie sheets for a few minutes,
       they'll 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 you've made the cookies
       bigger, you'll 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! I've never tried it, but I'm
       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--I've tried using totally butter or margarine, but
       it's not the same.
 
                    
 
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