Chocolate Whoopie Pies with Vanilla Frosting - flour

Method

• In a mixing bowl, using an electric mixer, on low speed, thoroughly combine all of the dry ingredients.
• Add the butter and the egg.
• Mix until the dough comes together in a nice ball.
• Form the dough into 24 balls.
• Preheat the oven to 350 degrees F.
• Put the balls on cookie sheets that have either been lined with parchment paper or slightly (very slightly) greased with butter.
• Gently press the balls with your thumb, ever so slightly, squishing the ball.
• If you are not using parchment paper, lift the balls from the sheet and then put them back, this will avoid sticking later on.
• Bake for 8 to10 minutes, checking the cookies periodically.
• You can rotate the cookie sheets after 4 minutes to ensure that the cookies are baking evenly.
• Remove the pans from the oven and put the cookies on a cooling rack or a clean surface.
• Allow them to cool at least 15 minutes.
• Filling: Put the butter, shortening, and vanilla into a bowl, and mix with an electric mixer on low speed.
• Gradually add the powdered sugar and mix until the filling is light and fluffy.
• When the cookies are cool, smear a small amount of the filling on 1 side of half of the cookies.
• Top with the remaining cookies, creating that famous whoopee-pie look.
• Refrigerate the cookies for about 20 minutes before serving.
• Cook's Note: Dip the cookies in a cool glass of milk, if desired.
• To add a touch of elegance to this dessert, try infusing milk with lavender.
• Add a little milk, 1 tablespoon of honey, and a little crushed lavender to a blender.
• Blend on high for about 3 minutes.
• Refrigerate for about 20 minutes, then stir with a spoon and serve!