Ingredients
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons unsweetened cocoa powder
1 1/2 cups oil
1 teaspoon white vinegar
1 1 oz bottle red food color
1/2 tsp vanilla extract
1 1/2 cups sugar
2 eggs
1 cup buttermilk
Filling
5 tablespoons all-purpose flour
1 cup milk
8 tablespoons (1 stick) butter softened
1/2 cup vegetable shorting
1 teaspoon vanilla
Directions
Pre-heat oven to 350 Lightly grease two cookie sheets . Sift the flour, baking soda, and cocoa together .In a separate bowl , combine the oil, vinegar, food color, and vanilla. Using a electric
mixer , beat the sugar and eggs together until they
double in volume. Add the oil mixture and beat to combine. Add the flour mixture and butter milk
alternately in five small additions . starting and ending with the flour. Drop batter by teaspoonfuls onto the baking sheet alowing 1 inch
between drops. as the cookies will spread. you'll be making 48 cookies. Bake until the cookies are firm but not crisp. about 12 minutes. Transfer to racks to cool. To make filling put the flour into
a medium saucepan and slowly add milk , whisking till smooth. set over medium heat and cook stirring constantly with a whisk. until very thick . about 3 minutes. allow to cool completely
Cream the sugar, butter,shortening, and vanilla with a electric mixer .Add the cooled flour mixture and whip till fluffy. Spread onto one cookie to make a sandwich repeat with the remaining cookies and filling. Cover the filled
woopee pies with plastic wrap and store in refrigerator will ready for use.
makes 48
Not a NESTLÉ®-tested recipe.