BANANA WHOOPIE PIES

4 1/2 flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups sugar
1 cup shortening
2 eggs
2 cups mashed ripe bananas
1/2 cup sour milk or buttermilk
1 tsp. vanilla

In a large bowl, combine flour, baking powder, baking soda, and salt; mix well and set aside.

In a separate large bowl, cream sugar and shortening together. Add eggs, bananas, butttermilk, and vanilla and beat thoroughly. Beat in dry ingredients. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets 2 1/2-inches apart.

Bake at 375 degrees F for 10 to 12 minutes, depending on size, or until center of cookies spring back when pressed lightly in center. Remove from cookie sheets to wire racks or white paper towels. Cool completely before spreading with filling.

FILLING:
2 egg whites
2 tsp. vanilla
4 Tbsp. flour
4 Tbsp. milk
4 cups confectioners sugar
1 1/2 cups vegetable shortening

Beat egg whites until stiff; set aside. Combine other ingredients and beat very hard - several minutes at high speed. Thoroughly mix in beaten egg whites. To make whoopie pies - Take one cookie; spread generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.

*Editor's note:
Food Safety Tip: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs