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1/4 C. shortening
1 1/4 C. powdered sugar
1 C. brown sugar
1 1/2 C. marshmallow fluff
2 C. all-purpose flour
1 egg
Pinch of salt
1/2 C. cocoa
1 tsp. vanilla extract
1 tsp. vanilla extract
1 tsp. Clabber Girl Baking Soda
1 C. buttermilk
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
3/4 tsp. salt
2 tsp. raspberry extract
1 C. fresh raspberries
1/4 C. softened butter
Whoopie Pie Filling:
1/2 tsp. Clabber Girl Baking Powder
1 C. shortening
Preheat oven to 325° F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 tablespoons of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling: Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a tablespoon of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
1/4 C. shortening
1 1/4 C. powdered sugar
1 C. brown sugar
1 1/2 C. marshmallow fluff
2 C. all-purpose flour
1 egg
Pinch of salt
1/2 C. cocoa
1 tsp. vanilla extract
1 tsp. vanilla extract
1 tsp. Clabber Girl Baking Soda
1 C. buttermilk
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
3/4 tsp. salt
2 tsp. raspberry extract
1 C. fresh raspberries
1/4 C. softened butter
Whoopie Pie Filling:
1/2 tsp. Clabber Girl Baking Powder
1 C. shortening
Preheat oven to 325° F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 tablespoons of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling: Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a tablespoon of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.