Whoopie Pie Treats


Whoopie Pie Treats

Nutritional Facts
Serving Size: 
1 sandwich cookie
Calories from Fat: 
182.33kcal
Calories: 
486
Total Fat: 
20.48g
Saturated Fat: 
11.69g
Cholestrol: 
56.82mg
Sodium: 
223.16mg
Dietary Fiber: 
2.19g
Total Carbohydrate: 
76.27g
Sugars: 
55.92g
Protein: 
4.81g
Calcium: 
58.09mg
Total Time: 1 hour, 10 minutes
Prep Time: 1 hour
Cook Time: 10 minutes
Source: 
Makers of LACTAID® Brand Products

These old-fashioned sandwich cookies feature a pair of chocolate cake-like cookies stuffed with rich vanilla buttercream and swirled with chocolate butter frosting.

Yields/Serves: 
14
servings
Ingredients: 
1 1/4 cups LACTAID® Reduced Fat Milk
1 teaspoon lemon juice
1/2 cup shortening
1 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
Ingredients list 2: 
3/4 cup LACTAID Reduced Fat Milk
1/4 cup all-purpose flour
3/4 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla
  1. Preheat oven to 350 degrees F.
  2. For cookies, combine the 1 1/4 cups LACTAID® Reduced Fat Milk and lemon juice; let stand 5 minutes. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, 2/3 cup cocoa, baking soda, and salt. Beat until thoroughly combined. Beat in the egg and 1 teaspoon vanilla until combined. Beat in the 2 cups flour alternately with the LACTAID® Reduced Fat Milk-lemon juice mixture. Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheets. Bake in a 350 degree F oven for 8 to 10 minutes or until the edges are firm; cool on a wire rack.
  3. For filling, in a saucepan gradually stir the 3/4 cup LACTAID® Reduced Fat Milk into the 1/4 cup flour until smooth. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; cool.
  4. In a mixing bowl beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the first 2 cups powdered sugar; beat until fluffy. Add 1 teaspoon vanilla. Beat cooled LACTAID® Reduced Fat Milk mixture, 1 large spoonful at a time, into butter mixture. Beat on high for 1 minute or until filling is smooth and fluffy. Spread about 2 tablespoons filling on the flat side of half the cooled cookies. Top with the remaining cookies, flat side down.
  5. For frosting, beat together the 1/4 cup cocoa powder and 3 tablespoons butter. Gradually beat in 1 cup of the powdered sugar. Slowly beat in 2 tablespoons LACTAID® Reduced Fat Milk and 1/2 teaspoon vanilla. Gradually beat in remaining 1 cup powdered sugar. Beat in additional LACTAID® Reduced Fat Milk, if needed, to reach spreading consistency. Frost cookies. Store in the refrigerator.
Notes: 

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Ingredients list 3: 
1/4 cup unsweetened cocoa powder
3 tablespoons butter, softened
2 cups sifted powdered sugar
2 tablespoons LACTAID Reduced Fat Milk
1/2 teaspoon vanilla