Whoopie Pies

While Chris and I were on our honeymoon in Maine we kept seeing whoopie pies in restaurants and at road side stands. We never broke down to buy one, although we both drooled over them. When I came across this recipe in the newspaper last month I knew I just had to try them. Well, I took them to Bible study last night and they were a huge hit.
Classic Chocolate Whoopie Pies
Jennifer Weiner

Ingredients:

Pies:
1 2⁄3 cups all-purpose flour
2⁄3 cup unsweetened cocoa powder
1½ tsp baking soda
½ tsp salt
4 Tbsp unsalted butter, at room temperature
4 Tbsp vegetable shortening
1 cup (packed) dark-brown sugar
1 large egg
1 tsp vanilla extract
1¼ cups milk

Marshmallow filling:
1½ cups Marshmallow Fluff
1¼ cups vegetable shortening
1 cup confectioners’ sugar
1 Tbsp vanilla extract

Directions:
1. Position rack in center of oven; preheat to 375ºF. Line two baking sheets with parchment paper.

2. Sift together flour, cocoa powder, baking soda, and salt on a sheet of waxed paper (I mixed it in a bowl). In the work bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar on low until just combined. Increase speed to medium; beat for 3 minutes. Add egg and vanilla; beat 2 more minutes.3. Add half of flour mixture and half of milk to batter; beat briefly on low. Beat in remaining flour mixture and milk.4. Using a spoon, drop batter 1 Tbsp at a time onto one of the baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until pies spring back when pressed gently. Remove from oven; let pies cool on sheet for 5 minutes; transfer to a rack to finish cooling.5. To make filling: Beat Fluff and shortening for 3 minutes on medium. Reduce speed to low, and add sugar and vanilla. Beat until incorporated. Increase speed to medium; beat until fluffy.6. Sandwich filling between the flat sides of two pies; repeat.