Pennsylvania Dutch Whoopie Pies Recipes
PENNSYLVANIA DUTCH WHOOPIE PIES
This has been in my family a long time! I always remember these at Gramma's house. They are a chocolate pie cookie with cream filling...this recipe is perfect for a cookie bake at church or a party..this recipe makes ALOT of cookies!
Provided by Tami chef252152
Categories Dessert
Time 28m
Yield 50-75 cookies, 50-75 serving(s)
Number Of Ingredients 16
Steps:
- COOKIE.
- Cream together sugar and shortening;add eggs.
- Sift together flour, cocoa& salt. Add to creamed mixture alternately with milk. Add vanilla.
- Dissolve baking soda in HOT water and add LAST, mixing well.
- Bake 400 degrees 8-10 minutes.
- Make sandwiches from 2 cookies filled with whoopie pie filling.
- COOKIE CREAM FILLING.
- Mix together egg whites,vanilla, milk & 2 cups 10x sugar.
- Beat in the shortening and the remaining 10x sugar.
- Spread a dab of cream filling on flat side of COOLED cookie.
- Top with another cookie to form sandwich pie.
- Makes ALOT of cookies.
- Recipe can be cut in half.
Nutrition Facts : Calories 189.6, Fat 9, SaturatedFat 2.4, Cholesterol 9.3, Sodium 105.6, Carbohydrate 26.5, Fiber 0.8, Sugar 17.5, Protein 2
WHOOPIE PIES - THE REAL DEAL - LANCASTER CO. RECIPE
MMMMMMMmmmmmmmmmm! If you've never had a whoopie pie, you're in for a TREAT! These are the REAL deal! Bet ya can't keep 'em around! I always double the recipe, and freeze the rest. These freeze REALLY well, and they're a nice treat for in lunches, too. The filling can be made anytime, and then kept in the refrigerator up to 4 weeks.
Provided by WJKing
Categories Dessert
Time 38m
Yield 24 pies, 24 serving(s)
Number Of Ingredients 15
Steps:
- Cream shortening, sugar and eggs.
- Add vanilla.
- Add milk alternately with dry ingredients and mix well. Add additional flour if needed to achieve proper consistency. (Note that the batter will also thicken as it stands, so you may wish to let it stand 15-30 minutes before baking. I usually turn my oven on at this point & let batter "rest" until the ovens are hot.).
- Drop onto greased (or sprayed) cookie sheets.
- Bake@ 350 for 8 minutes.
- Cool completely, then place one cookie upside down and coat with filling.
- Top with another cookie.
- Wrap in plastic wrap. Serve anytime! These also freeze really well!
- FILLING: Beat egg whites until stiff (if you're using whites).
- Add vanilla, flour and milk & beat well.
- Add shortening and sugar.
- Whip on high speed for 3-5 minutes.
Nutrition Facts : Calories 518.7, Fat 30.1, SaturatedFat 6.5, Cholesterol 32.7, Sodium 232.4, Carbohydrate 59.1, Fiber 1.1, Sugar 42.5, Protein 4.4
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