Traditional Amish Chocolate Whoopie Pies Recipes

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WHOOPIE PIES



Whoopie Pies image

2018 Pennsylvania Farm Show prize-winning recipe by Darlene Noll of Schuylkill County (PA) for traditional chocolate, cream-filled whoopie pies.

Provided by A Coalcracker in the Kitchen

Categories     Desserts     Snacks

Number Of Ingredients 15

1 cup of butter
2 cups of brown sugar
4 eggs
2 teaspoons of vanilla
3 cups of all purpose flour
1 cup of cocoa
2 teaspoons of salt
2 teaspoons of baking soda
1 cup of milk
1 egg white
2 teaspoons of vanilla
2 teaspoons of flour
2 teaspoons of milk
2 cups of confectioner's sugar
3/4 cup of Crisco

Steps:

  • Mix butter and sugar. Add eggs and vanilla. Add dry ingredients alternately with milk.
  • Drop with cookie scoop. Bake at 350 degrees Fahrenheit for 12 minutes. Put icing between two whoopie cookies.

Nutrition Facts :

OLD-FASHIONED WHOOPIE PIES



Old-Fashioned Whoopie Pies image

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

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup 2% milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

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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