1. Pre-heat oven to 350 deg F.
2. Cream the shortening and sugar first. Beat well. Add eggs one at a time.
3. Place all dry ingredients in a separate bowl and mix well.
4. Alternately add the milk-vinegar and the dry ingredients into the mixture under low setting. From time to time, stop to mix well with rubber spatula.
5. Add vanilla.
6. Place in ziploc bag, fold a corner then cut the tip to make a hole.
7. Line baking pans with aluminum foil. Squeeze out dough to make 3 x 5 rows of cookies.
8. Place pan in the center shelf of the oven and bake for 10 minutes.
9. Repeat procedures 7 and 8 until you have squeezed out the entire content. Meanwhile, cool the baked cookies on a wire rack for at least 5 minutes before adding the filling.
10. To add the filling, cut a corner of the bag through which to squeeze out the filling. Place on each half, then put them together. (For those who want less fat, use less filling.)
Makes about 24 big whoopie pies.
1 cup shortening
2 cups sugar
6 eggyolks
1 whole egg
2 cups milk + 2 tbsp vinegar
8 heaping tbsp cocoa
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
4 cups flour
2 tsp vanilla
Filling:
2 1/4 cup shortening
6 cups confectioner's sugar
6 eggwhites
3 tsp vanilla
1. Cream (beat together) the shortening and sugar well under moderate speed.
2. Add eggwhites one at a time under slow setting, gradually increasing in speed until high.
3. When fluffy and forms soft peaks, turn speed to moderate then add vanilla and increase speed again until the right spreading consistency is achieved. Place in a zip-lock bag then put inside the fridge.