Whoopie Pies: Preheat your oven to
375 degrees F (190 degrees C) and place your oven rack in the center of the oven.
Line two baking sheets with parchment paper.
a large bowl sift or whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of
your electric mixer, fitted with the paddle attachment (can also use a hand
mixer), beat the butter and sugar until light and fluffy. Add the egg and beat
to combine. Beat in the vanilla extract.
Scrape down the sides and bottom of your mixing bowl as needed. In a small measuring cup, mix the buttermilk
with the coffee (or water). With the
mixer on low speed, alternately add the flour mixture (in three additions) and buttermilk/coffee
mixture (in two additions), beginning and ending with the flour. Drop heaping
tablespoons (can also use a small ice cream scoop) of the batter onto your
prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened
fingers or with the back of a spoon, smooth the tops of the cookies.
about 8 - 10 minutes or
until the tops of the cookies, when lightly pressed, spring back.
Remove from oven and transfer to a wire rack to cool completely.
Filling: Beat the
shortening and butter until soft and creamy. With the mixer on
low speed, gradually beat in the powdered sugar. Increase
the speed to high, and beat until light and fluffy, about 2-3 minutes.
Then, with the mixer on low speed, beat in the vanilla extract and
slowly drizzle in the corn syrup. Continue to beat until the filling
is soft and fluffy. If
desired, color the filling with pink or red food color (I use the
gel paste food coloring that is available at cake decorating stores
and party stores).
Take one cookie and spread a heaping tablespoon of
the filling on the flat side of the cookie. Top with another cookie.
Dip the edges of the filling into the crushed candy canes.
The assembled cookies can be
stored, covered, in the refrigerator for several days. Bring to room
temperature before serving.
Makes about 16
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1 3/4 cups (230 grams) all purpose
3/4 cup (75 grams)
unsweetened cocoa powder, preferably Dutch processed
(5 grams) baking
(1 gram) baking
(2 grams) salt
3/4 cup (170 grams)
unsalted butter, at room temperature
(150 grams) granulated white
at room temperature
(5 grams) pure vanilla extract
(60 ml) buttermilk
(120 ml) coffee or water, at room temperature
(55 grams) vegetable shortening
1/4 cup (55 grams) butter,
at room temperature
1 cup (120
grams) confectioners (powdered or icing) sugar, sifted
teaspoons (7 grams) pure vanilla extract
(80 ml) (175 grams) light corn syrup (or golden syrup)
pink or red food
candy canes or peppermint crunch baking chips