Old-Fashioned Whoopie Pies Recipe
- 1/2 cup baking cocoa
- 1/2 cup hot water
- 1/2 cup shortening
- 1-1/2 cups sugar
- 2 eggs
- 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
- 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
- In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition
- Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350° for 10-12 minutes or until firm to the touch. Remove to wire racks to cool.
- In a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 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. Add milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.
Reviews for Old-Fashioned Whoopie Pies
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Is the cookie a soft fluffy type or heavier type? Hard to rate when I have not tried yet but I will give a 3 for now.
I think the cookie turned out great, but I didn't use the filling recipe, I filled them with peanut butter buttercream, because I'm a real sucker for chocolate and peanut butter. Next time I will have to try the filling. Thanks for the great recipe.
These were delicious, the best chocolate whoopee pies I've ever tasted.The filling recipe is exactly like the traditional frosting recipe for red velvet pie. I always use half shortening and half butter to avoid that "mouth full of shortening" sensation, plus I add 4 teaspoons of vanilla instead of just 2.I completely agree with your choice of filling. Regular buttercream would be too sweet and make a mess when the butter softened. Plus, you can make this filling chocolate by making a one-to-one exchange between the flour and the cocoa; if you wanted to add 1 tablespoon cocoa to this filling, subtract 1 tablespoon flour from the recipe.This recipe's a keeper!
The cookie part is good.....the filling is too much like eating shortening that is slightly sweetened. It doesn't even taste like vanilla, and I added extra. I'd try to find a different filling recipe if I were to make them again.
I'm adding this update several days after writing the first review........these seemed to taste a lot better the next day; in fact, I had a hard time leaving them alone! (I stored them in a tightly closed container.)
I wasn't crazy about the filling. Kids liked the cookies without the filling. I made the red velvet ones and everyone loved them.