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Eggless Whoopie Pies recipe
1/2 c. hot water
1/2 c. baking cocoa
1/2 c. shortening
1 1/2 c. sugar
1 ts. vanilla
2-2/3 c. flour
1 ts. baking powder
1 ts. baking soda
1/4 ts. salt
1/2 c. buttermilk
1/2 c. milk
3 Tb. flour
1 dash salt
3/4 c. shortening
1-1/2 c. icing sugar
2 ts. vanilla
Preheat oven to 350* degrees.
In a small bowl, combine hot water and cocoa and mix well.
Cool for 5 to 10 minutes.
In a large bowl, cream shortening and sugar.
Add cocoa mixture, eggs and vanilla and mix well.
Combine dry ingredients and add alternately to creamed mixture with buttermilk.
Mix until well combined.
Drop by teaspoons onto a greased cookie sheet two inches apart.
Flatten slightly with back of spoon.
Bake for 10-12 minutes or until just firm.
Remove from oven to cool.
Filling: In a saucepan, combine flour and salt.
Gradually whisk in milk until smooth.
Stir constantly over medium-high heat until thick, about 5 minutes.
Remove from heat and pour or spoon into a bowl, cover and refrigerate until completely chilled.
In a medium bowl, cream shortening, sugar and vanilla.
Add chilled mixture and beat for 5 to 7 minutes until fluffy.
Spread filling on half of the cookies and top with remaining cookies.
Individually wrap with plastic wrap and store in refrigerator.