#1950 - Peanut Butter Whooppee Pies

(by Shirley McNevich)

2 cups Domino's dark brown sugar (packed)
1/2 cup Jif peanut butter
1/2 tsp. salt
2 1/2 cups flour
1/3 cup softened butter
2 eggs
1 tsp. baking powder
2 tsp. baking soda dissolved in 3 TBSP of hot water
Cream filling: 2 egg whites; 2 tsp. vanilla; 4 TBSP flour; 2 TBSP milk; 1 1/2 cups Crisco shortening; 1 lb. Domino's powdered sugar

In a mixer add brown sugar, peanut butter, 1/3 cup butter and eggs--beat. Add salt, baking powder, and baking soda/hot water mixture--beat. Slowly add flour--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Let them cool before icing. Frosting: in a mixer add egg whites--beat until stiff. Add vanilla, flour, milk--beat. Add Crisco--beat. Slowly add powdered sugar--beat until smooth and fluffy. When cookies are cool, spread cream filling on one cookie (bottom side) and then top with another cookie (bottom side facing cream filling). You can freeze them by wrapping each pie in saran wrap and placing in a container. Optional: add a little peanut butter when making the cream filling if you wish.