Pistachio Whoopie Pies
[Vegan]

To Make the Cookies:

1. Preheat your oven to 375°F and prepare your whoopie pie pan (this can be an actual whoopie pie pan, or a baking sheet lined with parchment paper.) In a small bowl, sift together the flour, cocoa powder, baking soda, salt, and cardamom.
2. In a stand mixer fitted with a paddle attachment, beat together the butter, shortening and brown sugar on low speed until mixed, and then for 3 more minutes on medium. You could also do this with a hand-held electric mixer. Add the tofu and vanilla and beat for 2 more minutes.
3. Add half the flour mixture and half of the non-dairy milk and beat on low until just incorporated. Add the remaining flour mixture and non-dairy milk and beat until completely combined. Add the ground pistachios and stir to incorporate.
4. To make about two dozen 2-inch whoopie pies, drop the batter one tablespoons at a time onto a lined baking sheet, spacing them about 2 inches apart.
5. Bake for 10 minutes or until the whoopies spring back when lightly touched. Cool on the pan on a wire rack for 5 minutes, then remove from pans to cool completely.

To Make the Filling:

1. In the bowl of a stand mixer, beat together the butter and shortening just until mixed.
2. Add the confectioner’s sugar, beat on medium for about 1 minute until the mixture is crumbly.
3. Add the non-dairy milk, vanilla, and salt and beat on high speed until smooth, about 3 minutes.
4. Add the food coloring now, if using.
5. Stir in the pistachios.

To Assemble:

1. When the whoopies are cool match them up as best you can.
2. Plop a dollop of buttercream on the underside of one (I use a pastry bag to do this, but you don’t have to) and sandwich it together with another whoopie.