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---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Peanut Butter Whoopies
Categories: Cookies, Chocolate
Yield: 1 servings
1/2 c Golden crisco shortening
1 c Granulated sugar
1 Egg
1 ts Vanilla
2 c All-purpose flour
1/3 c Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/3 c Buttermilk or soured milk
Filling:
1/2 c Milk
3 tb All-purpose flour
1/2 c Golden crisco shortening
1/2 c Creamy peanut butter
1 ts Vanilla
2 Cupsicing sugar; sifted
Decoration: (optional)
Peanut butter chips
1. Preheat oven to 400F (200C). Grease baking sheets with
Golden Crisco Shortening.
2. Cream Golden Crisco Shortening, sugar, egg and vanilla
in large bowl on medium speed of electric mixer until light
and creamy.
3. Combine next five ingredients. Add to creamed mixture
alternately with buttermilk, until smooth.
4. Drop dough by heaping teaspoonfuls onto greased baking
sheet.
5. Bake at 400F (200C) for 7 to 9 minutes, or until set.
Remove cookies to cooling rack and cool completely.
Filling:
6. Combine milk and flour in small saucepan. Cook, stirring
constantly, on medium heat until thickened. Cover surface
with plastic wrap; cool completely.
7. 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.
8. Spread filling on bottoms (flat side) of half the
cookies. Top with remaining cookies, rounded side up. Press
gently together.
9. If desired, roll edge of cookie in peanut butter chips
and press gently into filling to stick.
Makes: about 3 dozen cookies. Preparation time: 35
minutes. Baking time: 9 minutes Ice cream sandwiches:
Replace filling with a generous amount of your favourite
ice cream. If desired, roll in chips. Wrap and freeze until
ready to use.
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