Scooter Pies

3-1/2 c. flour
1 t. salt
1-1/2 c. unsweetened cocoa powder
1 T. baking soda
1 t. baking powder
1 c. unsalted butter

2 c. sugar
2 large eggs
2 c. buttermilk* (room temperature)
2 t. vanilla

*3/4 t. lemon juice to 1/4 c. milk = buttermilk

Heat oven to 400°. Stir together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. In a bowl, cream butter and sugar until light and fluffy (with an electric mixer with paddle attachment). Add eggs, buttermilk, and vanilla. Beat well. Slowly add dry ingredients. Mix until combined. Using a 1 oz. ice cream scoop, scoop cookies onto lined baking sheet, 12 per sheet. Bake for 12 minutes. Remove to a cooling rack.

Spread 2 T. of frosting on the bottom of 24 cookies. Sandwich together with remaining 24 cookies. Store in an airtight container up to 3 days.

Makes 2 dozen sandwiches

Seven-Minute Frosting

(Or use your favorite frosting)

2 large eggs whites
1-1/2 c. superfine sugar
2 t. light corn syrup

1/4 t. cream of tartar
1/2 t. vanilla

In a medium-size heat-proof bowl, combine egg whites, sugar, corn syrup, and cream of tartar with 5 T. cold water. Place over a pot of boiling water. Using a handheld electric mixer, beat on high for 7 minutes. Remove from heat and add vanilla. Continue to beat until frosting has cooled.