Whoopie Pies

* Exported from MasterCook *

WHOOPIE PIES

Recipe By : Family Circle magazine -- 2/18/97
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** COOKIES **
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, -- at room temperature
1 cup packed light brown sugar
1 teaspoon vanilla
2 eggs
1/3 cup unsweetened cocoa powder
3/4 cup milk
** CREAM FILLING **
3 tablespoons all-purpose flour
1 cup milk
1/2 cup unsalted butter, -- at room temperature
2 teaspoons vanilla
2 1/2 cups confectioner's sugar

Heat oven to 375. Line baking sheets with aluminum foil, coat with
cooking spray.
COOKIES: Mix flour, baking powder, baking soda and salt in bowl. Beat
butter and sugar in second bowl until creamy, 1 minute. Beat in vanilla
and eggs; beat 30 seconds. On low speed, beat in cocoa. Alternately
beat in flour mixture and and milk in 3 additions. Drop two tablespoons
mixture per cookie onto prepared sheets, spacing 3 inches apart. Shape
each into 2 1/4 inch rounds (keep each equal since they will be
sandwiched). Bake in oven for 12 to 14 minutes or until cookies spring
back when touched in center. Cool on sheets 5 minutes. Remove cookies
to rack to cool completely.
CREAM FILLING: Stir flour and milk in saucepan until smooth. Bring to
simmering over medium heat. whisking, until thickened and bubbly; cook 1
minute.
Remove from heat. Whisk in 2 tablespoons butter until smooth. Press
waxed paper directly on surface. Let stand until cool to touch, about 45
minutes. Beat remaining 6 tablespoons butter, vanilla and confectioner's
sugar into small bowl until smooth, about 1 minute, scraping bottom and
side of bowl as needed. Add milk mixture; beat 1 minute or until smooth
and fluffy.
Sandwich together pairs of cookies with 2 tablespoons filling, pressing
lightly until filling begins to show around edges. Store between sheets
of waxed paper in airtight containers in refrigerator up to 3 days or in
freezer up to 1 month.
Typed by Ethel Snyder <essie49@juno.com>
Date: July 24, 1997


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