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Whoopie Pies
These little pies are just the right size to satisfy your taste for something sweet and yummy, and perfect for little hands to snatch up at birthday parties.  A bake sale favorite, this recipe can have a couple of different variatons to suit your fancy.  Try Devils Food or Pumpkin, or invent your own, and enjoy them for holidays or any special occasion!

Whoopie Pies - Devils Food Filled Cookies
by Janet Parkhurst


½  cup of shortening
1 cup sugar
1 egg
1 teaspoon vanilla
½  cup cocoa
1 ¼  tsp. baking soda
1/8  teaspoon salt
1 cup buttermilk or sour milk*
Creme Filling (below)

Cream shortening and sugar in large mixer bowl. Add egg and vanilla;
beat well. Combine flour, cocoa, baking soda and salt; add alternately
with buttermilk to creamed mixture. Drop by tablespoon,  2 inches
apart onto lightly greased cookie sheet. Bake at 375° for 8 -10 
minutes or until cookie springs back when touched lightly in center.
Cool.  Prepare Creme Filling.  Spread bottom of one cookie with 
1 Tablespoon of filling; cover with second cookie. Repeat with remaining
cookies. Yields 16 -18 filled cookies.
*To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.

Creme Filling: Cream ¼ cup butter and ¼ cup shortening; gradually
beat in 1 cup of marshmallow creme. Blend in 1 ½ teaspoons vanilla
and 1 ¼ cups of confectionary sugar; beat to spreading consistency.

Pumpkin Whoopie Pies
2 cups sugar
2 cups shortening
2 eggs

Cream together; then Add:

2 cups pumpkin (16 ounce can)
4 ½  cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla

Cream well. Drop by tablespoons onto lightly greased cookie sheet two
inches apart and bake at 350° for 12 - 14 minutes. Remove and cool. 
Prepare filling (below) and frost one cookie and place other cookie on top.

4 ounce of cream cheese
1 cup of shortening
½  teaspoon vanilla
1 pound of 10x sugar (confectioners)

Cream together and add milk slightly as needed to make smooth to spread.