Whoopie Pies

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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 (about 9) but they do make a large cookie!

 

Whisk the flour and cocoa

together in a bowl. In a small

bowl, dissolve baking soda

in the hot water, then add milk.

 

IMG_8884

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, place a scoop of batter onto an

ungreased cookie sheet. Bake in a

preheated 350 degrees for about 10 minutes

or until the cookie is cooked through.

 

Let cool completely.

 

3800BA3C-5F99-4652-AB19-3C831A09CDD7

Using a plastic

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.

 

Whoopie Pies

  • Difficulty: “Easy”
  • Print

http://www.InDianesKitchen.com

3800BA3C-5F99-4652-AB19-3C831A09CDD7

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 Tbsp milk

Directions

COOKIES:

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

FROSTING:

  1. In a mixing bowl, use an electric mixer and cream butter, shortening, powdered sugar and vanilla extract, beating until fluffy.
  2. Add milk 1 Tbsp at a time until the frosting is a creamy consistency.
  3. Spoon frosting into a resealable 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.
  4. Place the flat side of another cookie on top and gently press sticking them together.
  5. Wrap individually or place them flat on a platter.

http://www.InDianesKitchen.com

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Categories: Cookies, Frosting/Icing

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