WHOOPIE PIE CREAM RECIPES

Steps:

• For cookies: Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl beat shortening on medium 30 seconds. Add 1 cup granulated sugar, the baking soda, and salt; beat until combined. Beat in egg, buttermilk, and 1 teaspoon vanilla. Beat in flour until combined.
• Using a large (3 Tbsp.) cookie scoop, drop 20 mounds of dough 2 inches apart on prepared cookie sheets. Bake 10 minutes or until edges are firm and bottoms start to brown. Remove; let cool on wire racks.
• For filling: In a medium bowl beat butter on medium 30 seconds. Beat in marshmallow creme and remaining 2 tsp. vanilla until fluffy. Beat in powdered sugar.
• Spread filling on bottoms (flat side) of half of the cookies. Top with remaining cookies, flat side on filling. Wrap individually and chill up to 3 days. Makes 10 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.