Sunday, September 28, 2014

Whoopie Pies

This is an old recipe from my grandmother.  These were one of my favorites and they are my son's favorites as well!  One time when he was helping me make these, he made a triple decker!  Wow!  You just can't get them like these anymore.  My grandma was such a great cook and baker!  Man!  We ate very well at her house!  Yummmmmm!!!!  I do make just a bit of a nod to modern technology and use meringue powder in the filling rather than raw egg whites since the filling is not cooked.  We never worried about that while I was growing up or even until the late 1980's really and we never ended up getting sick but the meringue powder works well as long as you really beat it very well and are very careful to get the crunchy crystals well incorporated and dissolved.

COOKIE Ingredients
1 cup` Crisco
2 cup` Sugar
2 eggs
2 egg Yolks
1 cup` Sour Milk or Buttermilk
1 cup` hot Water
2 tsp baking soda
1 tsp baking powder
4 cups Flour
1 cup` Cocoa
1/2 tsp salt

FILLING Ingredients:
4 egg whites, don't beat
4 tbsp Confectioners Sugar
4 tbsp Flour
8 tbsp milk
3 cup` Crisco
4 tsp vanilla  (I have considered adding some almond flavoring to the filling sometime just to see what it would add.)
8 cups Confectioners Sugar

Parchment Paper

Directions:
1. Combine cookie ingredients til smooth
2. Drop by Teaspoonful on greased cookie sheet or parchment lined cookie sheet or do like I do and make them bigger for a nice big cookie!
3. Bake at 400 degrees for 12-15 min.

FILLING:
4. Beat all ingredients except confectioners sugar til fluffy
5. Add 8 c confectioners sugar & mix til very fluffy and smooth
6. Spread between two cooled cookies.
7. Makes about 80 Single Cookies
8. (NOTE: Filling is doubled on this recipe because I LOVE the extra filling!)

I know you can find Whoopie Pies from time to time but they just don't measure up to these beauties!  Deep rich dark chocolate soft cookie with soft fluffy creamy filling...and they just get better with age as the cookies actually get even more moist.  These also freeze well, so make a bunch and freeze them in ziploc bags with waxed paper between the layers and enjoy whenever you like!

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