Whoopie Pies from Phillis Pellman Good
Whoopie Pies from Phillis Pellman Good
These cookies are a relatively new invention, first appearing about 30–35 years ago. Said one grandmother in her mid-50s, “I don’t remember whoopie pies as a little girl, but I do know they were around before we were married. Probably someone just made them up!”
Another grandmother in her late 50s knew of them “just since we’re married, and that not in the first years.”
These individual cakes are well suited to lunch-box travel and food stands at farm sales. The icing is spread between the two cookie halves so it doesn’t rub off when wrapped, as cupcake icing does.
The original—and still most commonly made—whoopie pie is chocolate. Oatmeal and pumpkin variations have developed more recently.
Ingrediënten
- 2 cups sugar
- 1 cup shortening
- 2 eggs
- 4 cups flour
- 1 cup baking cocoa
- 2 tsp. vanilla
- 1 tsp. salt
- 1 cup sour milk
- 2 tsp. baking soda
- 1 cup hot water
Filling
- 2 egg whites beaten
- 4 Tbsp. milk
- 2 tsp. vanilla
- 4 cups confectioner’s sugar
- 1½ cups shortening
Instructies
- Cream sugar and shortening.
- Add eggs.
- Sift together flour, cocoa, and salt.
- Add to creamed mixture alternately with sour milk.
- Add vanilla.
- Dissolve soda in hot water and add last.
- Mix well.
- Drop by rounded teaspoonful onto cookie sheet.
- Bake at 400° for 8–10 minutes.
- Make sandwiches from 2 cookies filled with Whoopie Pie Filling.
Filling
- Makes 4 dozen sandwich pies
- Mix together egg whites, milk, vanilla, and 2 cups 10X sugar.
- Then beat in shortening and remaining 2 cups of 10X sugar.
- Spread dab of filling on flat side of cooled cookie.
- Top with another cookie to form a sandwich pie.
