Description
A fun Halloween twist on a delicious chocolate whoopie pie favorite. Black licorice! Anise extract gives these whoopie pies their distinct black licorice flavor. If you don’t have anise extract, you can substitute your favorite extract flavor.
Ingredients
- FOR THE WHOOPIE PIE COOKIES
- 1-½ cup Granulated Sugar
- ½ cups Butter, Room Temperature
- 2 whole Eggs
- ½ cups Vegetable Or Canola Oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon Anise Extract
- 3 cups All-purpose Flour
- 1 cup Dark Unsweetened Cocoa Powder
- ¾ Tablespoons Baking Soda
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Black Paste Food Coloring (optional)
- 1-½ cup Milk
- FOR THE BUTTERCREAM FILLING:
- ¼ cups Butter
- ¼ cups Lard Or Vegetable Shortening
- ½ teaspoons Vanilla Extract
- ½ teaspoons Anise Extract
- 3 cups Icing (powdered/confectioners) Sugar
- ¼ cups Milk
- Orange Food Coloring (optional)
- FOR THE WHOOPIE PIE COOKIES
- 1-½ cup Granulated Sugar
- ½ cups Butter, Room Temperature
- 2 whole Eggs
- ½ cups Vegetable Or Canola Oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon Anise Extract
- 3 cups All-purpose Flour
- 1 cup Dark Unsweetened Cocoa Powder
- ¾ Tablespoons Baking Soda
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Black Paste Food Coloring (optional)
- 1-½ cup Milk
- FOR THE BUTTERCREAM FILLING:
- ¼ cups Butter
- ¼ cups Lard Or Vegetable Shortening
- ½ teaspoons Vanilla Extract
- ½ teaspoons Anise Extract
- 3 cups Icing (powdered/confectioners) Sugar
- ¼ cups Milk
- Orange Food Coloring (optional)
Preparation
For the cookies:
Preheat the oven to 350 F.
In a large bowl with an electric mixer, cream together the sugar and butter until light and fluffy. Add the eggs, one at a time until incorporated. Add the oil, vanilla extract and anise extract. Mix well.
Add the flour, cocoa powder, baking soda, baking powder, salt, and black paste food coloring. With the mixer running on low, drizzle in the milk and mix until smooth, scraping down the sides as necessary.
Drop batter by rounded spoonfuls onto a parchment lined baking sheet leaving an inch or two between each. For uniform cookies, I prefer to use a 1 ounce size ice cream style scoop. Bake for 10 minutes. Remove from the oven and cool on wire racks.
For the buttercream filling:
In a medium bowl, cream together the butter and shortening. (You can use all butter instead of half each of butter and shortening if you prefer.) Add vanilla and anise extract. Add icing sugar and with the mixer on low speed, slowly drizzle in the milk. Turn the mixer to medium speed and mix until light and fluffy. Add your desired amount of orange food coloring and mix until the icing is uniform in color.
Once the cookies are cooled, use a pastry bag (or a knife) to spread a fairly thick layer of filling on the bottom of one cookie and then top with another cookie. Repeat until you’ve assembled all the sandwiches.
Adapted from a recipe for Whoopie Pies by Moody’s Diner on Food Network.
No comments:
Post a Comment