Recipe: Whoopie Pies (Cooking from Quilt Country)

WHOOPIE PIES

1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup milk
Choice of fillings (recipes follow)

Preheat oven to 425 degrees F. (This recipe requires a very hot oven.) Cover cooking sheets with aluminum foil.

With electric mixer, beat butter and sugar until light. Beat in egg and vanilla.

Sift together flour, cocoa powder, baking soda and baking powder. Add dry ingredients alternately with milk to butter mixture, beating until smooth. Drop by level measuring tablespoonfuls onto prepared cookie sheet.

Bake 7 minutes or until done. Let cool on racks.

When cool, sandwich two cookies, back to back, with filling.

MARSHMALLOW FILLING

1/2 cup (1 stick) butter or margarine
1 cup powdered sugar
1 cup marshmallow creme
1/2 teaspoon vanilla

Cream together butter and sugar until smooth. Blend in marshmallow creme and
vanilla.

WHOOPIE PIE FILLING

1/3 cup plus 3 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups (3 sticks) butter, room temperature
1/4 teaspoon salt
2 teaspoons vanilla
3 1/4 cups powdered sugar

Place flour in a medium saucepan. Add milk gradually, whisking until smooth. Cook over medium heat, whisking constantly, until mixture becomes thick and bubbles up in the center. Simmer over low heat for 2 minutes. Remove from heat; set aside and let cool.

Place butter in a large mixer bowl; beat until softened slightly. Gradually add salt, vanilla and sugar; beat for 2 minutes. One large spoonful at a time, gradually add cooled milk mixture to butter mixture. Beat on high for 1 minute or until filling is smooth, light and fluffy. If the filling seems too soft, refrigerate until it firms up a bit.

Cookies filled with this mixture should be wrapped in plastic and stored in the refrigerator. Bring to room temperature before serving.

Makes about 3 dozen sandwich cookies
From: CarolB
Source: Cooking From Quilt Country by Marcia Adams