whoopie pies

Okay, is that not just about the most beautiful thing you've ever seen?!  

These are from Taste of Home's "Best-Loved Cookies and Candies" magazine.  Although it does take some effort, this recipe is neither difficult nor time-consuming.  I will say, though, that you'll need more than your elbow and a whisk.  This requires the biggest mixing bowl you've got and an electric mixer.  I used my small hand-held mixer, and I sure was wishing I had used my Kitchen-Aid by the time I was through!

But oh my word, are these worth every bit of effort.  Sooooooo good!  I make them about once a year.  They were the dessert for my daughter's first birthday party, and every year around that time I get a craving.  Fortunately, they freeze very well when individually wrapped, so I have no excuse not to make them!

Whoopie Pies
from Taste of Home's "Best-Loved Cookies and Candies"

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 t. vanilla extract
• 4 cups all-purpose flour
• 3/4 cup baking cocoa
• 2 t. baking soda
• 1/2 t. salt
• 1 cup water
• 1 cup buttermilk

FILLING:

• 2 cups confectioner's sugar
• 2 cups marshmallow creme
• 1/2 cup butter, softened
• 2 t. vanilla extract

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets.  Bake at 375 degrees for 5-7 minutes or until set.  Remove to wire racks to cool completely.

In a small bowl, beat filling ingredients until fluffy.  Spread on the bottoms of half of the cookies; top with remaining cookies.