Zucchini whoopie pies
Instructions:
- 2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup finely chopped nuts (optional)
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable shortening
- 1 egg
- 1 cup grated zucchini
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Filling
- 1/2 cup vegetable shortening
- 1/2 teaspoon vanilla extract
- 1 teaspoon milk
- 1 cup powdered sugar
- 1 cup Marshmallow Crème
- Preheat oven to 375 degrees F (190 degrees C).
- In medium bowl combine flour, baking powder, soda, cinnamon, cloves, nuts and salt; set aside.
- In large mixing bowl, cream shortening and sugar until light and fluffy.
- Add egg, zucchini, milk and vanilla extract; mix well.
- Stir in flour mixture until just mixed.
- Drop by tablespoonsful, 2 inches apart, onto nonstick baking sheets.
- Bake 8 to 10 minutes or lightly browned.
- Cool.
- Filling:
- beat shortening, vanilla extract, milk, powdered sugar and Marshmallow Creme.
- Spread onto one cookie and top with another.
- About 2 dozen.