Friday, July 5, 2013

Chocolate Sandwiches with Creamy Filling

Cookies, cookies, there anything better than a really good cookie at the end of a party? For our Fourth of July celebration, I did not want to make some large cake or elaborate dessert. I considered cupcakes, but that didn't seem different enough. I decided to go old school and create a whoopie pie, a tender chocolate sandwich cookie with a creamy filling. This recipe is different from other recipes I have made because the filling is creamy and smooth, rather than the typical frosting center. This recipe was a big hit, allowed everyone to keep socializing while enjoying a handheld dessert, and the extras are great for a decadent snack.

1/2 Cup Baking Cocoa
1/2 Cup Hot Water
1/2 Cup Vegetable Shortening
1 1/2 Cup Sugar
2 Eggs
1 teaspoon Vanilla
2 2/3 Cup All Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 Cup Whole Milk
1/2 teaspoon Distilled Vinegar
8 Tablespoons Unsalted Butter, Softened
8 Ounces Whipped Cream Cheese 
1 teaspoon Vanilla
2 Tablespoons Whole Milk
1/8 teaspoon Salt
3 Cups Powdered Sugar
1. Combine te cocoa and water in a small bowl. Stir until thoroughly combined. Set aside to cool.
2. In the bowl of a mixer fitted with a paddle attachment, cream the shortening and sugar. Add the cooled chocolate liquid, eggs, and vanilla. Mix to combine.
3. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Combine the milk and vinegar in a small measuring cup.
4. Add 1/3 of the dry mixture to the chocolate mixture. Stir to combine. Stream in 1/2 of the milk mixture. Repeat finishing with the dry mixture. Mix until creamy and smooth.
5. Prepare baking sheets by thoroughly greasing with shortening. Spoon tablespoon size scoops of the chocolate batter onto the pan allowing 2 inches of room between each cookie.
6. Bake at 350 degrees for 12 minutes.
7. Remove from the oven and allow to cool completely.
8. While the cookies are cooling, prepare the filling.
9. In the bowl of a mixer fitter with a whisk attachment, cream the butter and cream cheese until fluffy. Add the vanilla, milk and salt. Whisk until combined. Slowly add in the sugar, 1/2 cup at a time. Add enough sugar to make the filling thick enough to hold together but not stiff; you should be able to form soft peaks.
10. Spread the filling onto the bottom of one cooled cookie. Top with another cookie to create a sandwich.
11. Place the sandwich cookies into the refrigerator for at least 20 minutes before serving, allowing the filling to set.
12. Store extra cookies in an airtight container in the refrigerator.

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