Christmas Whoopie Pies (Print Version)
# Ingredients:
01 -
⅔ cup unsweetened cocoa powder.
02 -
1 teaspoon baking soda.
03 -
½ cup sour cream.
04 -
2 cups all-purpose flour.
05 -
1 teaspoon baking powder.
06 -
¾ teaspoon salt.
07 -
1⅓ cups light brown sugar.
08 -
¼ cup vegetable shortening.
09 -
¼ cup unsalted butter, softened.
10 -
1 large egg.
11 -
2 teaspoons vanilla extract.
12 -
⅓ cup vegetable shortening.
13 -
⅓ cup unsalted butter, softened.
14 -
1 tablespoon light corn syrup.
15 -
2 teaspoons vanilla extract.
16 -
1 cup powdered sugar.
17 -
1 pinch salt.
18 -
1 (7 oz) jar marshmallow creme.
19 -
6 candy canes, crushed.
# Instructions:
01 -
Preheat oven to 350°F.
02 -
Mix cocoa powder and baking soda, add hot water to make paste.
03 -
Stir in sour cream until combined.
04 -
Mix flour, baking powder and salt separately.
05 -
Beat brown sugar, shortening and butter until fluffy.
06 -
Add egg and vanilla.
07 -
Add flour mix and cocoa mix alternately.
08 -
Drop ¼ cup portions onto lined baking sheets.
09 -
Smooth tops with greased spatula.
10 -
Bake 12-14 minutes.
11 -
Cool completely.
12 -
Beat shortening, butter, corn syrup, vanilla, sugar and salt.
13 -
Mix in marshmallow cream.
14 -
Spread filling on half the cookies.
15 -
Top with remaining cookies.
16 -
Roll edges in crushed candy canes.
# Notes:
01 -
Classic whoopie pies with a holiday twist.
02 -
Chill filling if too soft to work with.
03 -
Can make cookies ahead and fill just before serving.