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Ingredients
| water: 1/2 cup (hot) |
| unsweetened cocoa powder (sifted): 1/2 cup |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1 1/2 cups |
| eggs: 2 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 2/3 cups |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| buttermilk: 1/2 cup |
| 2% milk: 1/2 cup |
| all-purpose flour (unsifted): 3 Tbl |
| salt: 1 dash |
| multipurpose shortening: 3/4 cup |
| powdered sugar (unsifted): 1 1/2 cups |
| vanilla extract: 2 tsp |
Kid Safe Whoopie Pies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350 degrees.
- In a small bowl or measuring cup, combine hot water and cocoa and mix well.
- Cool for 5 to 10 minutes.
- In a large bowl, cream shortening and sugar.
- Add cocoa mixture, eggs and vanilla and mix well.
- Combine dry ingredients and add alternately to creamed mixture with buttermilk.
- Mix until well combined.
- Drop by rounded tablespoonfuls onto a greased cookie sheet about 2 inches apart.
- Flatten slightly with the back of a spoon.
- Bake for 10 to 12 minutes or until just firm to touch.
- Remove to racks to cool.
- Filling: In a saucepan, combine flour and salt.
- Gradually whisk in milk until smooth.
- Stir constantly over medium-high heat until thick, about 5 minutes.
- Remove from heat and pour or spoon into a bowl, cover and refrigerate until completely chilled.
- In a medium bowl, cream shortening, sugar and vanilla.
- Add chilled mixture and beat for 5 to 7 minutes until fluffy.
- Spread filling on half of the cookies and top with remaining cookies.
- Individually wrap with plastic wrap and store in refrigerator.