Chocolate Whoopie Pies With Vanilla Frosting
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
59
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour3 cup
Cocoa (unsweetened)1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt1.5 cups
Sugar1 large
Egg3 tsps
Vanilla Extract2 cups
Powdered Sugar (sifted)Directions:
1
In a mixing bowl, using an electric mixer, on low speed, thoroughly combine all of the dry ingredients
2
Add the butter and the egg
3
Mix until the dough comes together in a nice ball
4
Form the dough into 24 balls
5
Preheat the oven to 350 degrees F
6
Put the balls on cookie sheets that have either been lined with parchment paper or slightly (very slightly) greased with butter
7
Gently press the balls with your thumb, ever so slightly, squishing the ball
8
If you are not using parchment paper, lift the balls from the sheet and then put them back, this will avoid sticking later on
9
Bake for 8 to10 minutes, checking the cookies periodically
10
You can rotate the cookie sheets after 4 minutes to ensure that the cookies are baking evenly
11
Remove the pans from the oven and put the cookies on a cooling rack or a clean surface
12
Allow them to cool at least 15 minutes
13
Filling: Put the butter, shortening, and vanilla into a bowl, and mix with an electric mixer on low speed
14
Gradually add the powdered sugar and mix until the filling is light and fluffy
15
When the cookies are cool, smear a small amount of the filling on 1 side of half of the cookies
16
Top with the remaining cookies, creating that famous whoopee-pie look
17
Refrigerate the cookies for about 20 minutes before serving
18
To add a touch of elegance to this dessert, try infusing milk with lavender
19
Add a little milk, 1 tablespoon of honey, and a little crushed lavender to a blender
20
Blend on high for about 3 minutes
21
Refrigerate for about 20 minutes, then stir with a spoon and serve!