Makin' Whoopie

I couldn't resist the title which transports me back to the good 'ol days of skinny microphones, tuxedos, and Bob Eubanks talking about makin' whoopie on the Newlywed Game was probably the most off-color phrase the FCC had to worry about.
Those simpler times also make me think about my grandmas overflowing Tupperware cookie jar and her delicious recipe for zucchini chocolate chip cookies. When I saw a recipe for zucchini whoopie pies over at Gourmet I was convinced the I could adapt it by using my grandma's recipe, sans chocolate chips, as the base. My overabundance of zucchini was finally paying off!!
These delicious pies had the perfect balance of sweet and tangy with the addition of the cream cheese filling. Next time I throw these together I will go more the bite size route since they are quite a filling treat.

Zucchini Cookies

1 cup grated zucchini
1 tsp soda
1 cup sugar
1/2 cup shortening
1 egg
2 cups flour
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
1 cup chopped nuts


Mix the zucchini, soda, sugar, shortening and egg until light and fluffy. Sift the flour, cinnamon, cloves, and salt; add to the zucchini mixture. Add nuts and chocolate chips. Drop by teaspoons on greased pan. Bake at 375 degrees until they start to brown, 12-15 minutes.

Filling

1 (8-ounce) package cream cheese, softened
1/2 stick unsalted butter, softened
1 1/2 cups confectioners sugar
1 teaspoon pure vanilla extract
Scant 1/4 teaspoon salt

Beat together cream cheese, butter, confectioners sugar, vanilla, and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes. Pipe or dollop filling on flat side of cookie and top with another cookie.