It took about 1 month before I actually got to have that baking session together with my sister-in-law, though I had used the mixer for Herbed Rolls on my first use. Then upon comparing her recipe with those I found on the net, I made some modifications: Instead of 2 eggs for the dough I used the eggyolks from the eggs that I used for the filling , then I tripled her filling ingredients and doubled the dough recipe. That's what I am featuring now.
As I made this page, I have baked this goodie for the 9th time, and my husband said that I have perfected the art of baking his favorite snack.
My sons and daughter also keeps asking me for it.
Beware that it might make you fat, though! Better serve it more often furing summer when we tend to move about more often, to shake off the calories...
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
Use a sandwich bag (cheap type) to line the measuring cup. This avoids the hassle of washing and drying the cup again to measure another ingrtedient.
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.
1. Pre-heat oven to 350 deg F.
2. Cream the shortening and sugar first. Beat well. Add tje 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. Yum yum! Enjoy!
