Snickerdoodle Whoopie Pies

My husband doesn't think it's fall unless we have Snickerdoodle Whoopie Pies.  He says "We should make some".  Which is always interesting, as the "we" he's referring to is really just me. 

The cookie recipe is adapted from a random Women's Day magazine that I found in a doctor's office in 2008.  The filling is my recipe.

 Snickerdoodle Whoopie Pies

 1/2 cup softened butter

1/2 cup shortening

2/3 cup brown sugar

2 eggs 

2 tsp cinnamon 

2 tsp cream of tartar 

1 tsp baking soda 

1 tsp vanilla 

3 cup all purpose flour

Sugar in the Raw for rolling 

Combine butter, shortening and brown sugar.  Add eggs.  Add cinnamon, cream of tarter, soda, vanilla and flour.  Roll into balls.  Roll balls in the sugar in the raw.  Place on ungreased cookie sheet (depending on humidity, sometimes I have to gently press down just a bit before baking so they flatten out nicely).  Bake  at 350 for 10 minutes until just set.  Let cool.  Add filling and enjoy!

Choose filling consistency.

For Denser Filling:

1/3 C. Shortening

1/3 C. Butter

1 c. Confectionery Sugar

1/2 jar of marshmallow fluff

Whip it. You can use it just as is, or you can make it stretch a little more by adding another cup of confectionery sugar and a splash of milk.

For fluffier filling: 
1/3 C. Shortening
1/3 C. Butter
2 1/2 c. Confectionery Sugar
1/2 small jar of marshmallow fluff
Splash of milk
Whip it.