Molasses Whoopies
Yield
servingsPrep
35 minCook
10 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
milk
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 177 | ml |
sugar
|
|
| 118 | ml |
milk
|
|
| 2 | large |
eggs
|
|
Directions
Sift dry ingredients and set aside.
In mixing bowl cream shortening with sugar until light.
Beat in eggs, stir in molasses. Add dry ingredient mixture.
Drop by tablespoon on greased cookie sheet. Bake 350℉ (180℃) for approximately 10 minutes ( or until lightly browned) After cool, fill with the following filling.
¾ cup butter, ¼ cup shortening, ¼ cup molasses, ½ cup sugar (or to taste), ½ teaspoon Ginger, 3 tablespoon Milk.
Beat butter, shortening, sugar and ginger until creamy.
Gradually beat in milk and molasses.
Fill cookies.
If desired wrap in wax paper and freeze.
