Drop Cookies Whoopie Pie Cookies

SueA posted 12-29-98 8:29 AM

1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup good-quality unsweetned cocoa, such as Droste
1 cup sour cream
1 cup hot water
For the Filling:
12 tablespoon (1 1/2 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar
Pinch of salt
4 teaspoons vanilla extract
2 egg whites
2 teaspoons freshly squeezed lemon juice, or more to taste

1. Preheat the oven to 350F. Lightly oil two baking sheets, or line them with parchment paper.

2. In a large bowl, cream the butter until it is pale yellow and light. Add the sugar, and contiunue beating until the
mixture is light and fluffy. Then add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix well.

3. Sift the flour, baking soda, salt, and cocoa together onto a large piece of waxed paper. Add the dry ingredinets in thirds to the creamed mixture, alternating with the sour cream and the hot water, beginning and ending with the dry
ingredients.

4. Drop the dough by tablespoons about 1 inch apart on the prepared baking sheets. Bake until the cookies are puffed and spring back when touched, 10 to 12 minutes. Transfer them to wire reacks to cool.

5. To make the filling: In a large bowl or the bowl of an elctric mixer, whisk the butter until light, then whisk in the confectioners' sugar until light and fluffy. Add the salt and mix well, then whisk in the vanilla. Add the egg whites, whisking vigorously.

The mixture will appear to separate, but continue whisking vigorously until it comes back together in a smooth cream. Whisk in the lemon juice, adding more to taste, if desired.

6. When the cookies are cool, spread one with a thin layer of filling, and top with another cookie to make a whoopie
pie. Continue with the remaining cookies, until all the cookies and filling are used up. 34 whoopie pies.


I have switched to using the equivilent of egg whites with the Just Whites product out of concern for using raw egg.

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