Raspberry Whoopie Pies

Cookies:

1. Preheat oven to 325°F and line a baking sheet(s) with parchment paper or spray with no-stick spray; set aside.
2. Add milk to a measuring cup then stir in the vinegar. Place in the refrigerator while preparing the next steps.
3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
4. In the bowl of a mixer, add the shortening, butter, granulated sugar and preserves.
5. Cream on med-high speed for 3 minutes, scraping the bowl as needed, or until well blended.
6. Add the egg and almond extract and blend on medium speed.
7. On low speed, alternate adding the flour mixture and the milk mixture until well blended.
8. Scoop 2 tablespoons of batter onto the prepared baking sheet(s), leaving at least 2 inches in between each scoop.
9. Bake for 10-12 minutes.
10. Allow to cool on the baking sheet.

Filling:

1. In the bowl of a mixer, whip the shortening, marshmallow fluff and salt until well blended.
2. Slowly add the powdered sugar followed by the extracts and food coloring, if using.
3. Dollop about two tablespoons of filling on the bottoms of half the cooled whoopie pies.
4. Top with another whoopie pie to make a sandwich and press gently to spread the filling to the edges.