1/2 c. flour
1/2 c. cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 c. butter
1 c. packed brown sugar
1 c. unsweetened applesauce
1/2 tsp. vanilla
1/2 c. butter
1 c. confectioner’s sugar
This is Jane Moen's recipe. We used to buy these from the Amish farm stand at the Grower's Market - a sweet treat to munch on the way home with our tomatoes and a jar of strawberry rhubarb jam.
Yield: 12 whoopie pies
Preheat oven to 375°F.
Whisk together flour, cocoa, baking soda, baking powder and salt. Set aside.
Cream 1/2 c. butter and brown sugar until light and fluffy. Add egg, beat until smooth.
Alternately add the flour mixture and the applesauce. Begin and end with flour. Do not overmix.
Drop by heaping tablespoons two inches apart on baking sheets. Bake until a toothpick inserted in the center comes out clean, about 10-14 min. (You’ll get a puffy cake-like cookie) Transfer to a wire rack to cool completely.
While cookies are cooling, prepare the filling. What’s to say, “Whoopie!” about without filling?
Combine vanilla and butter until light and fluffy. Gradually add confectioner’s sugar and beat until smooth.
Spread bottom of cooled cookie with about 1 Tbsp. filling each. Sandwich with another cookie.
Stores in an airtight container for a few days...but they never last that long. (It’s a bit like, “How many licks to get to the center of a Tootsie Pop? The world may never know.”)