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Whoopie Pie Treats

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

Yield: 14 servings
Prep Time:
Cook Time:
Total Time:

Cookies

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

Filling

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

Frosting

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

Preparation

  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.

Nutritional Facts

Serving Size: 1 sandwich cookie

Amount Per Serving

Calories 486
Total Fat 20.48g
Calories from Fat 182.33kcal
Saturated Fat 11.69g
Cholestrol 56.82mg
Sodium 223.16mg
Total Carbohydrate 76.27g
Dietary Fiber 2.19g
Sugars 55.92g
Protein 4.81g
Calcium 58.09mg
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