Whoopies

Title:
Whoopies

Yield:
13 Servings

Categories:
Chocolate,
Cookies,
Custards,
Fillings,
Pudding




Ingredients:





     3 c  Sifted flour


 1 1/2 ts Dbl acting bakig powder


 1 1/2 ts Baking soda


     3 ts Cream of tartar


   1/2 ts Salt


   3/4 c  Butter


 1 1/2 ts Vanilla


 1 1/2 c  Sugar


     2 lg Eggs


   1/2 c  Plus 1 tbsp cocoa powder


     1 c  Plus 2 tbsp milk


          ---creamy white filling---


   1/3 c  Plus 3 tbsp sifted flour


 1 1/2 c  Milk


   3/4 lb Butter; (3 sticks)


     1    Generous pinch salt


 1 1/2 ts Vanilla


 3 3/4 c  Sifted powdered sugar






 Preheat oven to 375@. Cut 6 pieces of foil to fit cookie sheets. Sift


 together the flour, baking powder, baking soda, cream of tartar and salt


 and set aside. In the large bowl of an electric mixer, cream the butter.


 Add the vanilla and sugar and beat to mix well. Add the eggs, one at a


 time, beating well after each addition. Scrape bowl with a spatula as


 needed. On low speed add the cocoa and then the sifted dry ingredients,


 alternating with the milk, in 2 additions, beating only til smooth after


 each addition. It is important for these cookies to be shaped evenly and as


 close to the same size as possible. Fill a 1/4 cup measuring cup with


 dough. Level it off and transfer dough to the foil. Shape each mound of


 dough as round as possible. Place 5 mounds of dough on 1 piece of foil.


 Slide a cookie sheet under each piece of foil and bake for 20 mins. The


 cookies are done when they spring back very quickly and surely when lightly


 pressed in he center with a fingertip. Slide the foil off the sheet and let


 stand for a minute or two. Then with a metal spatula, loosen the cookies


 and carefully transfer them to large racks to cool. You will have 27 very


 large cookies. If they are not all the same size, pick out the ones the


 match each other the most closely and form them into pairs. There will be


 one left over. Now lay them out in pairs, opened, with the flat sides up.


 FOR FILLING: Place the flour in a 1 quart saucepan. Add the milk gradually,


 stirring with a rubber spatula. If the mixture is not smooth, strain it


 before cooking. Place it over moderate heat. Cook, stirring and scraping


 the bottom constantly with rubber spatula, til mixture becomes very thick


 and bubbles slightly. Simmer, stirring, for about 2 mins. If necessary,


 beat with a small wire whisk to make the mixture smooth. Stir in 1 tbsp of


 the butter and set the mixture aside to cool at room temp. Stir


 occasionally while cooling. Place the remaining butter in the large bowl of


 an electric mixer and beat til it is slightly softened. Gradually add the


 salt, vanilla and sugar and beat well for about 2 mins, scraping bowl as


 necessary with spatula. Gradually add the cooled flour mixture. Then beat


 at high speed for a minute or two til the filling is smooth, light and


 fluffy. TO ASSEMBLE: Place a generous heaping tablespoonful of the filling


 on the center of one of each pair of cookies. With the back of a spoon


 spread the filling out to about 1/2" from the edges. Top with another


 cookie, flat side down. Press down gently on the top cookie. Press all


 around to spread filling almost to the edges. Store in the refrigerator or


 freezer (in both cases, put wax paper between the cookies to prevent


 sticking).


 


 Recipe from The Great Book of Chocolate Desserts


 


 Recipe by: Book of Great Chocolate Desserts via Sacto Bee


 


 Posted to KitMailbox Digest  by Cairn Rodrigues 
on Feb


 16, 1998