TRADITIONAL AMISH CHOCOLATE WHOOPIE PIES
An authentic Amish recipe that I brought home from northern Indiana. I've included the traditional filling recipe as well as the modern version. Enjoy!
Provided by Family Favorites
Categories Chocolate
Time 35m
Number Of Ingredients 21
Steps:
- 1. Chocolate Cake/Cookie Part- Combine sugar, oil and eggs in large mixing bowl. Beat until creamy. Sift together flour, dry cocoa and salt. Add dry ingredients to creamed mixture alternately with sour milk or buttermilk. Stir in vanilla.
- 2. In separate bowl, whisk baking soda and hot water together until soda is dissolved. Stir into batter until thoroughly mixed.
- 3. Drop by rounded spoonfuls of desired size onto well greased baking sheets. Bake at 350 degrees for 8-10 minutes, or until top springs back when touched. (For moist Whoopie Pies, avoid over baking.)
- 4. Remove from sheets and allow to cool completely. Spread filling on flat side of one cookie and top with another. Wrap completed Whoopie Pies individually in Saran Wrap.
- 5. Traditional Filling- Mix together egg whites, 2 cups of sugar and vanilla. Beat in Crisco and remaining sugar.
- 6. Modern Filling- Beat together butter, confectioners sugar, marshmallow fluff and vanilla until smooth, approx. 3 minutes. Fill cookies as above.
OLD-FASHIONED WHOOPIE PIES
Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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