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1
In a mixing bowl, using an electric mixer, on low speed, thoroughly combine all of the dry ingredients.
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2
Add the butter and the egg.
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3
Mix until the dough comes together in a nice ball.
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4
Form the dough into 24 balls.
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5
Preheat the oven to 350 degrees F.
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6
Put the balls on cookie sheets that have either been lined with parchment paper or slightly (very slightly) greased with butter.
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7
Gently press the balls with your thumb, ever so slightly, squishing the ball.
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8
If you are not using parchment paper, lift the balls from the sheet and then put them back, this will avoid sticking later on.
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9
Bake for 8 to10 minutes, checking the cookies periodically.
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10
You can rotate the cookie sheets after 4 minutes to ensure that the cookies are baking evenly.
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11
Remove the pans from the oven and put the cookies on a cooling rack or a clean surface.
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12
Allow them to cool at least 15 minutes.
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13
Filling: Put the butter, shortening, and vanilla into a bowl, and mix with an electric mixer on low speed.
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14
Gradually add the powdered sugar and mix until the filling is light and fluffy.
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15
When the cookies are cool, smear a small amount of the filling on 1 side of half of the cookies.
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16
Top with the remaining cookies, creating that famous whoopee-pie look.
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17
Refrigerate the cookies for about 20 minutes before serving.
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18
Cook's Note: Dip the cookies in a cool glass of milk, if desired.
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19
To add a touch of elegance to this dessert, try infusing milk with lavender.
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20
Add a little milk, 1 tablespoon of honey, and a little crushed lavender to a blender.
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21
Blend on high for about 3 minutes.
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22
Refrigerate for about 20 minutes, then stir with a spoon and serve!
