Whoopie Pies: Preheat your oven to
375 degrees F (190 degrees C) and place the oven rack in the center of the oven.
Line two baking sheets with parchment paper.
a large bowl sift the flour with the cocoa powder, baking powder, baking soda, and salt.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (can also use a hand
mixer), beat the butter until creamy and smooth. Add the sugar and beat until
light and fluffy. Beat in the egg and vanilla extract. Scrape down the sides and
bowl of your bowl as needed. In a small measuring cup, mix the buttermilk and
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.
heaping tablespoons (about 25 grams) (can also use a small ice cream scoop) of
the batter onto the 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
about 8 - 10 minutes or
until the tops of the cookies, when lightly pressed, spring back (a toothpick
inserted into the center will come out clean).
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 its
lowest speed, gradually beat in the confectioners' sugar. Increase
the speed to high, and beat until light and fluffy.
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
looks like soft mayonnaise (the longer you beat the mixture the
thicker it will become). Add orange food coloring and beat
until the food coloring is completely incorporated.
Take one cookie and spread a heaping tablespoon of
the filling on the flat side of the cookie. Top with another cookie.
Place some of the filling in a piping bag fitted with a small plain
tip (I used a Wilton #4) and pipe Jack o' lantern faces on the tops of each cookie.
The assembled cookies can be
stored, covered, in the refrigerator for several days. Bring to room
temperature before serving.
Makes about 16 - 18
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