Yippie Cakes

Preheat oven to 350°F (180°C). Line 2 cookie sheets with parchment paper.

Begin by making the cookies: in a medium-sized bowl, whisk together the flour, baking soda, baking powder, cocoa and salt. Set aside.

Using a stand mixer and a large bowl, cream together the butter and sugar on medium speed until light and fluffy (about 3 minutes). If using a hand mixer, this may take just a couple of minutes more. Beat in the egg yolks, until well combined.

Combine the milk and vanilla in a bowl or glass measuring cup (I find using a glass measuring cup makes pouring easy and allows me to divide my additions evenly). Set aside.

Reduce mixer speed to low, and add in about 1/3 of the flour mixture. Mix until just combined. Add half of milk-vanilla mixture, mixing until combined. Then add half of the remaining flour mixture, and then the remainder of milk mixture, mixing well after each addition. Finally, add the last of the flour mixture, mixing until smooth.

Use an ice cream scoop (mine holds about 1.5 tablespoons) to drop dough onto prepared baking sheets, leaving about 2 inches between each mound.

Bake for about 12 minutes, until slightly firm (they should spring back to the touch). Let cookies cool completely on racks prior to filling them.

To make the filling: mix the shortening, icing sugar, marshmallow fluff, vanilla and salt together in a stand mixer on low speed until combined and smooth (about 3 minutes). The filling will be very, very thick. If you would like a less sweet, less thick filling, omit the Marshmallow Fluff.

To assemble the Yippie Cakes: If you have included the Marshmallow Fluff in your filling, roll 1-2 tablespoons of the filling in the palms of your hands, creating a ball. Then press the ball evenly with your fingers, creating a flat disk which is the same diameter as your cookie. Lay the filling onto the flat side of one cookie and then top with a second cookie (flat sides in). If you have omitted the Marshmallow Fluff, spread 1-2 tablespoons full of filling onto the flat side of one cookie and then top with a second cookie (flat sides in). You could also pipe the filling onto the cookies – if you’re fancy like.

Adapted from a family recipe handed down to me by Jackie Huskins and Charlene Freeman.