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                              WHOOPIE PIES

Recipe By     : [email protected] (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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