Classic Whoopie Pies
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Classic Whoopie Pies
Classic Whoopie Pies
3 cups sugar, divided
1/2 cup butter-flavored shortening
2 cups milk, divided
2 tsp. vanilla, divided
1 egg
2-1/3 cups flour, divided
1/2 cup cocoa powder
1 tsp. baking powder
1 tsp. salt, divided
1 cup butter, softened

Prep: 45 minutes, Chill: about 1 hour, 30 minutes
Cook: 10 to 12 minutes, Makes: about 10 sandwich cookies

1. Preheat oven to 350°F. Spray 2 large baking sheets lightly with nonstick cooking spray or line with parchment paper.

2. Cream together 2 cups sugar and shortening in a medium bowl; beat in 1 cup milk, 1 tsp. vanilla and egg. (Mixture will look curdled.) Mix in 2 cups flour, cocoa powder, baking powder and 3/4 tsp. salt, stirring just until combined.

3. Place 2 tbsp. dough about 2 inches apart on prepared sheets (about 6 cookies per sheet). Spread gently to a 2-1/2 inch circle; bake for 10 to 12 minutes or until cookies spring back when lightly touched. Let cool completely.

4. To assemble pies, spread about 1/4 cup filling on the bottom of one cookie, top with another to make a "sandwich."

Vanilla Filling: Whisk together 1 cup milk and 1/3 cup flour in a saucepan over medium heat. Cook, whisking constantly, until thickened. Transfer to a mixing bowl; cover the surface with waxed paper and let cool completely, about 1 hour. Remove waxed paper and beat in 1 cup sugar, 1 cup softened butter, 1 tsp. vanilla extract and 1/4 tsp. salt. Refrigerate for about 30 minutes or until firm.

Wine Suggestion
You could try a Zin or fruity dessert wine like Framboise. Beer Pairing: Old Rasputin Russian Imperial Stout For our chocolate dessert, try a stout with intensely chocolatety flavors, like this imperial stout from Mendocino.
Nutritional Information:
(212 g): 710 calories, 8 g protein, 28 g total fat (8 g sat., 0 g trans), 109 g carbohydrate, 3 g fiber, 79 g sugar, 35 mg cholesterol, 390 mg sodium, 16 points