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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 4 |
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Cut out from the Chicago Tribune. Adapted from a recipe from the Boston Globe's Cookbook for Brides, reprinted in Making Whoopies: The Official Whoopie Pie Book by Nancy Griffin Ingredients:
2 cups flour |
1 cup sugar |
1/3 cup cocoa |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 egg |
1/3 cup salad oil |
1 teaspoon vanilla |
3/4 cup milk |
1/2 cup butter (1 stick) or 1/2 cup margarine (1 stick) |
1 cup confectioners' sugar |
1 cup marshmallow cream |
1 teaspoon vanilla |
1/8 teaspoon salt |
Directions:
1. Heat oven to 350 degrees. Mix together flour, sugar, cocoa, baking soda and salt in a mixer bowl. Add egg, oil and vanilla; slowly beat in milk until combined, about 2 minutes.
2. Drop batter by tablespoons onto parchment-lined baking sheets, leaving room between each for spreading. Bake 12 minutes. Cool completely on wire racks.
3. For filling, combine all ingredients in a bowl; beat until smooth. Spread about 2 tablespoons of the filling per cookie on the flat side of half of the cookies. Top with remaining cookies to make sandwiches.
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