Whoopie Pies with Raspberry Cream Cheese Filling

I have a favourite Whoopie Pie recipe that originally came from a fund-raising cookbook compiled by a choir my brother was in when we were kids . I liked it so much, in fact, that I earned by baking badge with it in Brownies. I made my Whoopie Pies this past week, but changed the filling to incorporate raspberries - because who doesn't love the combination of chocolate and raspberry?! They were such a hit that I'll probably never go back to the original filling!

Cookies:
1/2 Cup shortening
1 Cup white sugar
3 Tbsp cocoa
2 egg yolks
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 Cups sifted flour
1 Cup milk

Filling:
1/2 Cup cream cheese
1/4 Cup butter
3 Cups sifted icing sugar
2 Tsbp raspberry jam

Beat shortening, sugar, cocoa, and egg yolks together. In a separate bowl, sift dry ingredients. Add dry ingredients to shortening mixture alternating with milk. Mix well. Drop by spoonful on to cookie sheet and bake at 375` for 10 minutes.

To make the filling, beat cream cheese and butter until smooth. Add icing sugar gradually until desired consistency is achieved. (Adding a teaspoon of milk at a time is always an option to thin it out) Add raspberry jam and blend until smooth (and a lovely pale shade of pink!). Once cooled, press two cookies together with filling.

For some reason, my whoopie pies spread more thinly than usual this time - Maybe the oven wasn't fully to temperature when I put them in? In any case, expect yours to be a little more cake-like.

1 comment:

  1. I made pumpkin whoopie pies for the family once and they can't stop talking about them, I think I will try these soon too.

    ReplyDelete

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