Whoopie Pies
This recipe came from Penny Tidswell in Tennessee. She's a great person and with four girls always busy. Mary, '?m sure you remember the girls, you played with them often.
Ingredients
Cake
- 6 T. Crisco
- 1/2 cup buttermilk
- 1 cup sugar
- 1 egg
- 1 tsp. Vanilla
- 2 cups flour
- 1/2 cup unsweetened cocoa
- 1/4 tsp. baking powder
- 1/2 cup hot water with 1 tsp. baking soda dissolved
Filling
- 2 1/2 tablespoons flour
- 1/2 cup milk
- 1/2 cup butter
- 1/4 cup Crisco
- 1 teaspoon of vanilla
- 3/4 cup confectioners? sugar
Instructions
Cake
- Cream sugar, Crisco, and egg.
- Mix flour, cocoa, salt and baking powder.
- Combine buttermilk and vanilla
- Add sifted dry ingredients alternately with buttermilk
- Beat in baking soda-water solution.
- Drop by tablespoons (not heaping) on greased cookie sheets.
- Bake at 400° for 5 minutes.
- You now have a big soft cookie.
Filling
- Combine flour and milk in saucepan
- Cook until thick
- Let cool
- Cream butter and Crisco
- Add flour and milk mixture and vanilla.
- Beat in confectioners' sugar until light and fluffy.
- Put a heaping spoon of filling on flat side of cookie and place another flat side to make a Whoopie Pie!¼
- These can be frozen.
Notes
I also use a variation for the filling. Nothing goes better together than peanut butter and chocolate.
Peanut Butter Filling:
1/2 cup butter at room temperature, 1 cup creamy peanut butter and 1 1/4 cups confectioners' sugar. Beat peanut butter and butter at medium speed until fluffy. On low speed, gradually add sugar. Beat on high for a minute or two until light and fluffy. Frost as above. Yummy.
1/2 cup butter at room temperature, 1 cup creamy peanut butter and 1 1/4 cups confectioners' sugar. Beat peanut butter and butter at medium speed until fluffy. On low speed, gradually add sugar. Beat on high for a minute or two until light and fluffy. Frost as above. Yummy.
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