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the dough and place it on one of the prepared baking sheets. Use your fingers or a wet rubber spatula to flatten it gently into a disk about 3 inches in diameter and 1/2 inch high. Continue making these disks, spacing them about 3 inches apart on the two baking sheets. You should have enough dough for about 16 unbaked cookies—make an even number so you can turn them all into sandwich cookies.

4. Bake for 8 minutes, then rotate the sheets top to bottom and back to front. Continue baking for about 7 minutes, or until the cookies are dry on the surface but still soft to the touch. Cool for 3 minutes on the baking sheets, then use a metal spatula to transfer them to a wire rack to cool completely.

5. Once the cookies are cooled, make the filling: beat the shortening and butter in a medium bowl with an electric mixer at medium speed until uniform. Beat in the confectioners’ sugar until light and fluffy, about 1 minute. Beat in the vanilla and salt. Finally, scrape down the sides of the bowl and beat in the Marshmallow Fluff.

6. Place 2 tablespoons of this filling in the center of the flat side of one cookie. Drag the icing toward the cookie’s edges, using an icing knife or a rubber spatula, taking care that the cookie is completely coated with the filling. Top the iced cookie with a second cookie, flat side down. Continue until all the Whoopie Pies are made, placing them on a wire rack for about 30 minutes, until the filling firms a bit.

Recommended storage

2 days at room temperature

2 months in the freezer

SOURCE GUIDE

American Spoon Foods

P.O. Box 566

Petoskey, MI 49770

1-800-222-5886

www.spoon.com

Tons of dried fruits, nuts, and preserves

Broadway Panhandler

477 Broome Street

New York, NY 10013

1-866-COOKWARE or 1-212-966-3434

www.broadwaypanhandler.com

Muffin tins, mixers, spatulas, wooden spoons, mixing bowls, sifters, and just about anything else you need for making muffins

Kalustyan’s

123 Lexington Avenue

New York, NY 10016

1-212-685-3451

www.kalustyans.com

The place for international one-stop shopping, including nut oils, exotic flours, flavorings, and dried fruits

King Arthur Flour

Norwich, VT

1-800-827-6836

www.kingarthurflour.com

Not only great flour, but a catalog with hard-to-find items like rye flour, cherry or cinnamon chips, and maple sugar

Kitchen Market

218 Eighth Avenue

New York, NY 10011

1-888-408-4433

A great source for Latin American and Mexican foods, including chiles and spices

Marshall’s Honey Farm at the Flying Bee Ranch

155-159 Lombard Road

American Canyon, CA 94503

1-800-624-4637

www.MarshallsHoney.com

The best honey of all varieties from apiaries in northern California

New York Cake and Baking Distributors

56 West 22nd Street

New York, NY 10010

1-212-675-CAKE or 1-800-942-2539

Every baking tool imaginable, including a wide range of baking sheets

Penzeys

P.O. Box 924

Brookfield, WI 53088

1-800-741-7787

www.penzeys.com

Incredibly fresh spices and some of the best vanilla extract available

Scharffen Berger Chocolate Maker, Inc.

914 Heinz Avenue

Berkeley, CA 94710

1-800-930-4528

www.scharffenberger.com

One of America’s premier chocolate makers—and premier cocoa nibs makers

Williams-Sonoma

P.O. Box 7456

San Francisco, CA 94120

1-800-541-2233

www.williams-sonoma.com

Mixers, bowls, baking pans, and many flavorings from a national retail chain

www.ultimatecook.com

Recipes and information on the Ultimate books, on Bruce and Mark, on our hardcover title Cooking for Two, and a list of links to some of our favorite mail-order sources

INDEX

The pagination of this electronic edition does not match the edition from which it was created. To locate a specific passage, please use the search feature of your e-book reader.

almond(s):

chocolate bull’s-eyes, 132

in chocolate chews, 51-52

in chocolate chip biscotti, 53-54

chocolate coconut cookies, 69

chocolate horns, 44-45

in chocolate meringue caps, 117-19

chocolate oatmeal cranberry cookies, 129

in chocolate pinwheels,