Moon Pies Recipe

Ingredients
<br>- ½ cup unsweetened cocoa powder
<br>- ½ cup boiling water
<br>- ½ cup shortening
<br>- 1 ½ cups white sugar
<br>- 2  eggs
<br>- 1 teaspoon vanilla extract
<br>- 2 ⅔ cups all-purpose flour
<br>- 1 teaspoon baking powder
<br>- 1 teaspoon baking soda
<br>- ¼ teaspoon salt
<br>- ½ cup buttermilk
<br>- 2 tablespoons all-purpose flour
<br>- 1 pinch salt
<br>- 1 cup milk
<br>- ¾ cup shortening
<br>- 1 ½ cups confectioners' sugar
<br>- 2 teaspoons vanilla extract
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.  In a small bowl, stir together the cocoa and boiling water. Let cool for 5 minutes.
<br>step 2: In a medium bowl, cream together 1/2 cup shortening and white sugar. Beat in the eggs one at a time then stir in the vanilla extract and cocoa mixture. Combine 2 2/3 cups flour with baking powder, baking soda and salt; stir into the sugar mixture alternately with the buttermilk. Drop by rounded tablespoons 2 inches apart onto the prepared cookie sheets.
<br>step 3: Bake for 10 to 12 minutes in the preheated oven, until firm. To make the filling: In a small saucepan, stir together remaining flour and pinch of salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly until thick, about 5 to 7 minutes. Remove from heat, cover and refrigerate. In a medium bowl, cream together 3/4 cup of shortening and confectioners' sugar until light and fluffy. Gradually add the vanilla and the milk mixture and beat until fluffy. Sandwich filling between cookies.
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Ingredients
- ½ cup unsweetened cocoa powder
- ½ cup boiling water
- ½ cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 1 cup milk
- ¾ cup shortening
- 1 ½ cups confectioners' sugar
- 2 teaspoons vanilla extract

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a small bowl, stir together the cocoa and boiling water. Let cool for 5 minutes.
step 2: In a medium bowl, cream together 1/2 cup shortening and white sugar. Beat in the eggs one at a time then stir in the vanilla extract and cocoa mixture. Combine 2 2/3 cups flour with baking powder, baking soda and salt; stir into the sugar mixture alternately with the buttermilk. Drop by rounded tablespoons 2 inches apart onto the prepared cookie sheets.
step 3: Bake for 10 to 12 minutes in the preheated oven, until firm. To make the filling: In a small saucepan, stir together remaining flour and pinch of salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly until thick, about 5 to 7 minutes. Remove from heat, cover and refrigerate. In a medium bowl, cream together 3/4 cup of shortening and confectioners' sugar until light and fluffy. Gradually add the vanilla and the milk mixture and beat until fluffy. Sandwich filling between cookies.

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