Whoopie Pies Ww Recipes

WHOOPIE PIES WW

Steps:

• Preheat oven to 425°F.
• Combine the flour, cocoa, baking soda and salt in a small bowl.
• With an electric mixer on medium speed, beat the sugar, shortening and egg white in a medium bowl until fluffy and well blended (about 2 minutes).
• Stir in the flower mixture, then the milk until just blended.
• Drop the dough by spoonfuls onto large, ungreased baking sheets, making 36 cookies.
• Bake until top springs back when lightly touched (5-7 minutes).
• Cool completely on the sheets on a rack.
• Spoon 2 tsp marshmallow spread on the bottoms of half of the cookies.
• Top with remaining cookies.
• Can be stored in an airtight container for up to 3 days.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.