This is my “Italian version” of Whoopie Pies. Both New England, particularly Maine, and Pennsylvania Dutch claim Whoopie Pies, those chocolate cookies with creamy frosting sandwiched between.
Yield: 8-10 servings
- 1/2 C. (115 g) butter
- 1 C. (250 g) sugar
- 1 egg
- 1/2 C. (3.5 oz.,/90 g) unsweetened cocoa powder
- 2 C. (250 g) flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. vanilla
- 1 C. (250 ml) milk
- 1 C. (250 ml) Nutella or peanut butter
1. In a large bowl, cream together the butter, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
2. Combine the vanilla and milk in a measuring cup.
3. Add the dry ingredients to the butter mixture, alternating with the milk mixture; beat until smooth.
4. Drop about 1/4 C. batter onto lightly greased cookie sheets. With the back of a spoon, spread batter into 3-inch (7 cm.) circles, leaving approximately 5 inches (13 cm.) between each cookie. Bake 15 minutes at 350° F (180° C) or until the dough bounces back when touched lightly with your finger. Remove from oven and let cool completely on a wire rack.
6. Spread 1-2 T. Nutella on the flat bottom of a cookie; top with another cookie to make a “sandwich.” Wrap each one in plastic wrap for your picnic, or lay them in a single layer on a platter. Do not stack them unwrapped on top of each other as they stick together.
7. If you don’t plan to eat them today, freeze them to keep them fresh.
If you enjoyed this recipe you might want to purchase the PDF version of Debbie’s cookbook Around Our Table, a great way to keep your recipes handy no matter where you are in the world. For more information, go to http://ciaofromdebbie.
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