Raspberry Whoopie Pies
Ingredients
Cookies
- ½ cup Milk
- 1 ½ tsp White vinegar
- 2 cups King Arthur Bread Flour
- 1 tsp Clabber Girl® Baking Soda
- ½ tsp Clabber Girl® Baking Powder
- ¾ tsp Member's Mark™ Mediterranean Sea Salt Grinder
- ¼ cup Crisco® All-Vegetable Shortening
- ¼ cup Butter softened
- ¾ cup Member's Mark™ Granulated Sugar
- 2 tbsp Raspberry preserves
- 1 Egg
- 1 tsp Almond extract
Filling
- 1 cup Crisco® All-Vegetable Shortening
- 1 cup Marshmallow fluff
- ½ cup Raspberry preserves
- ⅛ tsp Member's Mark™ Mediterranean Sea Salt Grinder
- 1 ¼ cup Member's Mark™ Powdered Sugar
- 1 tsp Almond extract
Instructions
Cookies
- Preheat oven to 325°F and line a baking sheet(s) with parchment paper or spray with no-stick spray; set aside.
- Add milk to a measuring cup then stir in the vinegar. Place in the refrigerator while preparing the next steps.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
- In the bowl of a mixer, add the shortening, butter, granulated sugar and preserves.
- Cream on med-high speed for 3 minutes, scraping the bowl as needed, or until well blended.
- Add the egg and almond extract and blend on medium speed.
- On low speed, alternate adding the flour mixture and the milk mixture until well blended.
- Scoop 2 tablespoons of batter onto the prepared baking sheet(s), leaving at least 2 inches in between each scoop.
- Bake for 10-12 minutes. Allow to cool on the baking sheet.
Filling
- In the bowl of a mixer, whip the shortening, marshmallow fluff and salt until well blended.
- Slowly add the powdered sugar followed by the extracts and food coloring, if using.
- Dollop about two tablespoons of filling on the bottoms of half the cooled whoopie pies.
- Top with another whoopie pie to make a sandwich and press gently to spread the filling to the edges.