Whoopie Pies

I drive to Amish Country twice a year and NEVER come home without Whoopie Pies. I decided it was time to make my own. They are more of a cake like cookie, not a pie. I researched the name and there is only speculation where they originally came from. It is believed that they have been around since the 1920’s. Whoopie Pies are a favorite of mine and my daughter. So of course I had to share this batch with her. They don’t make a large quantity but they do make large cookies.

Whisk the flour and cocoa together in a bowl. In a small bowl, dissolve baking soda in the hot water, then add milk.

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In another bowl, beat the shortening and the sugar until fluffy. Add the egg and beat one minute more.

Mix half the dry ingredients and then half the liquid into the butter mixture and repeat. Using an ice cream scoop, scoop onto an ungreased cookie sheet. Bake at 350 degrees for about 10 minutes or until the cookie is cooked through.

Let cool completely. Using a bag, pipe frosting onto the flat side of one cookie. Take another cookie and place the flat side on top of the frosting. Carefully press down until frosting almost comes to the edge of the cookies.

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Whoopie Pies

http://www.InDianesKitchen.com

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Ingredients

COOKIES:

2 cups flour

2/3 cup cocoa

1 tsp baking soda

1/2 cup hot water

1/2 cup vegetable shortening

1 cup sugar

1 egg

FROSTING:

1/4 cup butter, softened

1/2 cup vegetable shortening

1 tsp vanilla extract

3 cups powdered sugar

3-4 Tbl milk

Directions

COOKIES: Preheat oven to 350 degrees. In a medium size bowl, whisk flour and cocoa together then set aside. In a small bowl, dissolve baking soda into the hot water, add milk and set aside. In a large mixing bowl, use an electric mixer and beat the shortening and the sugar until fluffy. Add egg and beat another minute. Mix half of the dry ingredients with sugar mixture, then half of the liquid mixture; repeat. Use an ice cream scoop and drop 2″ apart onto an ungreased cookie sheet. Bake for about 10 minutes or until cookie is cooked through. Let cool completely on the cookie sheet.

FROSTING: In a mixing bowl, use an electric mixer and cream butter, shortening, powdered sugar and vanilla extract, beating until fluffy. Add milk 1 Tbl at a time until the frosting is a creamy consistency. Spoon frosting into a sealable plastic bag, like a Ziploc bag. Seal the bag and cut one bottom corner off. Squeeze frosting onto the flat side of one cookie almost to the edge of the cookie. Place the flat side of another cookie on top and gently press sticking them together. Wrap individually or place them flat on a platter.

http://www.InDianesKitchen.com

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