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    Chocolate Peanut Butter Whoopies


    Source of Recipe


    unknown

    List of Ingredients




    1/2 cup Golden crisco shortening
    1 cup Granulated sugar
    1 Egg
    1 t Vanilla
    2 cups All-purpose flour
    1/3 cup Cocoa
    1/2 t Baking powder
    1/2 t Baking soda
    1/4 t Salt
    1 1/3 cups Buttermilk or soured milk

    FILLING:
    1/2 cup Milk
    3 tb All-purpose flour
    1/2 cup Golden crisco shortening
    1/2 cup Creamy peanut butter
    1 t Vanilla
    2 cups icing sugar -- sifted
    Decoration: (optional)
    Peanut butter chips

    Recipe



    Preheat oven to 400ºF. Grease baking sheets with Golden Crisco Shortening. Cream Golden Crisco Shortening, sugar, egg and vanilla in large bowl on medium speed of electric mixer until light and creamy. Combine next five ingredients. Add to creamed mixture alternately with buttermilk, until smooth. Drop dough by heaping teaspoonfuls onto greased baking sheet. Bake at 400ºF for 7 to 9 minutes, or until set. Remove cookies to cooling rack and cool completely.

    Filling: Combine milk and flour in small saucepan. Cook, stirring constantly, on medium heat until thickened. Cover surface with plastic wrap; cool completely. Beat cooled milk mixture, Golden Crisco Shortening, peanut butter and vanilla together until smooth. Gradually add icing sugar, beating on low speed until blended. Beat on high speed until smooth and creamy. Chill until ready to use. Spread filling on bottoms (flat side) of half the cookies. Top with remaining cookies, rounded side up. Press gently together. If desired, roll edge of cookie in peanut butter chips and press gently into filling to stick. Makes: about 3 dozen cookies.

 

 

 

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