Whoopie Pies #SundaySupper
Whoopie Pies #SundaySupper
  • ½ cup vegetable shortening
  • 1 cup brown sugar (I use the dark variety)
  • 1 large egg
  • ¼ cup plus 2 tablespoons Dutch process cocoa powder
  • 2 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup milk (whole or low fat – not nonfat)
  • 1 cup vegetable shortening
  • 1 cup confectioners’ sugar
  • 1⅓ cups Marshmallow fluff or marshmallow crème
  • ¼ teaspoon extra-fine salt or dissolve ¼ teaspoon regular salt in 1 tablespoon water
  • 1 ½ teaspoon vanilla extract
  1. To make the cookies:
  2. Preheat the oven to 350. Lightly grease (or line with parchment) two baking sheets.
  3. In a large mixing bowl, cream together the shortening, brown sugar and egg. In a separate bowl, wisk together the cocoa, flour, baking powder, baking soda and salt. Stir the vanilla into the milk.
  4. Alternate adding the dry ingredients and the milk mixture to the shortening mixture, beating until smooth. Drop the batter onto the prepared sheets (The recipe calls for ¼ cupful but I make mine smaller. You can decide the size – just make them uniform. You will have to match them up later.) about 2 inches apart.
  5. Bake for about 15 minutes, until they are firm to the touch. Remove them from the oven and transfer to a rack to cool completely.
  6. To make the filling:
  7. In a medium bowl beat all of the ingredients together.
  8. To assemble:
  9. Spread half of the cookies with the filling; top with the remaining cookies. For best storage wrap each cookie individually.
Recipe by Monica's Table at https://www.monicastable.com/whoopie-pies-sundaysupper/