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Monday, February 14, 2011

Whoopie Pie Classics

This recipe is a recipe (I've indicated my variations), I found on The cookies are excellent and easy and the filling is light and fluffy and not too sweet. I've also made them as red velvet whoopie pies by adding a 1 oz. bottle (or more) of red food coloring. This yields about 3 dozen whoopie pies.
1 cup shortening
2 cups white sugar
2 eggs
2 tsp. vanilla extract
1 cup sour milk (I use plain yogurt)
4 cups flour
1 cup unsweetened cocoa powder (I use Hershey's Special Dark Cocoa)
1 tsp. salt
1 cup hot water
2 tsp. baking soda

1 1/2 cups shortening
4 cups powdered sugar
1/4 cup flour
1/4 cup milk
1 1/2 tbs. vanilla extract
2 egg whites, beaten (I use reconstituted powdered egg whites)

1. Preheat over to 400 degrees F. Cover cookie sheets with parchment.
2. Make cookies. In large bowl cream shortening and white sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and yogurt. In separate bowl, combine flour, cocoa, and salt. Sift together with a whisk and stir into shortening mixture. Dissolve baking soda in hot water and gradually add to shortening mixture until thoroughly combined. Drop onto prepared pans using a medium-sized cookie scoop.
3. Bake in oven 8-10 minutes. Remove to wire racks to cool completely.
4. Prepare filling. Cream together shortening, powdered sugar, and flour until light and fluffy. Gradually beat in milk and vanilla until well mixed. Fold in egg whites.
5. To assemble whoopie pies, put 1-2 tablespoons of filling on a cookie and top with another cookie.

These are best if individually wrapped and refrigerated to set up the filling, but are delicious at any time!

1 comment:

Julie said...

Those look delicious! I'll have to give it a try sometime.