Cookies:
2 c. flour
5 Tbl. cocoa
1 1/8 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 c. shortening or softened butter
1 c. sugar
2 large egg yolks
1 Tbl. vanilla extract
1 c. milk
Mint Filling:
3/4 c. shortening or softened butter
1/2 tsp. peppermint extract
1 tsp. vanilla extract
4-5 c. powdered sugar
1/4 c. vanilla coffee creamer or milk
a few drops red food coloring
Chocolate Ganache
3 Tbl. heavy whipping cream
1/2 c. milk chocolate chips
For the Cookies: Preheat oven to 375 degrees. Sift together flour, cocoa, baking powder, baking soda and salt; set aside. Using an electric mixer, beat shortening, sugar, eggs yolks and vanilla until well blended. Add flour mixture alternately with milk, beating until blended. Drop dough, by tablespoons, onto a greased baking sheet. Bake until cookies are slightly puffed and spread, but are still soft, 8-10 minutes (mine took 10 min.). Cool in baking sheet 10 minutes. Carefully transfer cookies to rack and cool completely.
For the Mint Filling: Using an electric mixer, beat shortening, peppermint extract and vanilla extract until blended. Add powdered sugar, one cup at a time. If it gets too thick, add vanilla creamer or milk to reach desired consistency and is light and fluffy. Add a few drops of food coloring, if desired.
For the Chocolate Ganache: Bring cream to a simmer in small saucepan. Remove from heat and add the chocolate chips; whisk until smooth. Cool until lukewarm, but spreadable, about 15 minutes.
To Assemble the Cookies: Spread 1 tsp. of ganache onto one side (flat side) of half the cookies and place cookie, ganache side up, on cookie sheet. Spread a giant spoonful of filling onto the flat side of the remaining cookies. Place peppermint filling topped cookie atop each ganache topped cookie, pressing slightly to adhere. Yield: 15 whoopie pies (I got about 18 whoopie pies).