Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cacao
- 1 teaspoon sodium bicarbonate
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 sticks unsalted butter, 70 degrees
- 1 large egg
- Filling:
- 1/2 stick unsalted butter, at 70 degrees
- 1/4 cup vegetable shortening (suggested: Crisco)
- 3 teaspoons vanilla flavoring
- 2 cups powdered sugar, sifted
Directions
Inside a mixing bowl, utilizing an electric mixer. on low speed, completely combine all the dry ingredients. Add some butter and also the egg. Mix before the dough all comes together inside a nice ball. Make up the dough into 24 balls.
Preheat the oven to 350 levels F.
Place the balls on cookie sheets which have either been lined with parchment paper or slightly (a little) greased with butter. Lightly press the balls together with your thumb, very slightly, squishing the ball. If you're not using parchment paper, lift the balls in the sheet after which place them back, this can avoid sticking afterwards.
Bake for 8 to10 minutes, examining the cookies periodically. You are able to rotate the cookie sheets after 4 minutes to make sure that the cookies are baking evenly. Take away the pans in the oven and set the cookies on the cooling rack or perhaps a clean surface. Permit them to awesome a minimum of fifteen minutes.
Filling: Place the butter, shortening, and vanilla right into a bowl, and blend by having an electric mixer on low speed. Progressively add some powdered sugar and blend before the filling is light and fluffy.
Once the cookies are awesome, smear a tiny bit of the filling on 1 side of 1 / 2 of the cookies. Top using the remaining cookies. creating that famous whoopee-cake look. Refrigerate the cookies for around twenty minutes before serving.
Cook's Note: Dip the cookies inside a awesome glass of milk, if preferred.
To include a little elegance for this dessert, try infusing milk with lavender. Give a little milk, 1 tablespoon of honey. along with a little crushed lavender to some blender. Blend on high for around 3 minutes. Refrigerate for around twenty minutes, then stir having a spoon and serve!
Recipe thanks to Jesse Brune, 2010