Downeast Whoopie Pies with Stonewall Kitchen’s Award-winning Black Raspberry Jam - Makes 16 large or 3 dozen small

ingredients

Whoopie Pies

• 1/2 cup vegetable shortening
• 1-cup sugar
• 2 egg yolks, beaten until light colored
• 5 tablespoon cocoa powder
• 2 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1-cup whole milk
• 1 teaspoon vanilla
• Stonewall Kitchen Black Raspberry Jam (or another Stonewall favorite).

Filling

• 1/2 cup shortening
• 1 1/2 cups confectioners’ sugar (more may be needed)
• 1-cup marshmallow creme
• 1/4 teaspoon salt
• 1 tsp vanilla

directions

Whoopie Pies

1. Preheat oven to 375 degrees.
2. Cream together shortening and sugar. Add egg yolks, stir to blend.
3. Sift together dry ingredients.
4. Add vanilla to milk.
5. Add dry ingredients to shortening/ sugar mixture alternately with milk/ vanilla mixture.
6. For small whoopie pies drop by heaping teaspoons onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. For large whoopie pies drop by heaping tablespoons and bake for 10 to 12 minutes.
7. Cool cookies. Sandwich together with Stonewall Kitchen Black Raspberry Jam and the filling and wrap with waxed paper for the true “downeast diner” look.

Filling

1. Cream shortening and 1 1/2 cups confectioners’ sugar.
2. Beat in marshmallow creme, salt and vanilla.
3. If too thin, add more confectioners’ sugar.