The cookies are soft and keep very well when stored in an airtight container for several days - assuming that they last that long, of course. The two-bite sized cookies are awfully hard to resist.
Whoopie Pies
(recipe from The Good Cookie)
Cookies:
2 cups all purpose flour
1 cup cocoa powder
3/8 teaspoon salt
1/2 cup butter, very soft
1 cup sugar
1 large egg yolk
1 tsp vanilla extract
1 tsp baking soda
1/2 cup hot water
1/2 cup buttermilk
Preheat oven to 400F and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, and salt.
In a large bowl, cream together the butter and sugar until light, then beat in the egg yolk and vanilla extract.
Add the baking soda to the hot water.
Adding 1/3 of each ingredient at a time, stir in hot water, buttermilk and flour mixture to the butter/sugar mixture, making sure to end with an addition of dry ingredients and to mix only until just combined.
Shape dough into 1-inch balls and place on cookie sheets, flattening slightly.
Bake cookies for 5-7 minutes, until the tops of the cookies are cracked and cookies look set.
Cool completely on a wire rack before filling.
Filling:
2 cups confectioners’ sugar
4 tbsp butter, very soft
3 tbsp heavy cream
1 tsp vanilla extract
small pinch of salt
With the mixer on a low speed, beat together the sugar and butter until combined. Mixture will be somewhat crumbly. Add in cream, vanilla and salt and beat at high speed until smooth.
Spread the cooled cookies with the filling. Double filling recipe if you want more, but the book recommends using one heaping teaspoon per sandwich.
Makes 24-28 whoopie pies.
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