The most popular of the Amish “Whoopie Pies” are the chocolate ones! They are so soft and yummy, and the kids love the marshmallow fluff icing inside! The story goes that mother’s of little Amish children would pack their school lunches and put the soft cookie pies in their bags and when the children opened their lunch bag and found a cookie pie, they yelled “Whoopie” and that’s where the name originated…as the story goes! lol Even though chocolate are the most popular, there are many other favorite varieties. I love the oatmeal and pumpkin almost as much as the chocolate!
Chocolate Whoopie Pies
Ingredients:
2 cups sugar
1 cup shortening (Crisco)
2 eggs
4 cups flour
1 cup cocoa
2 teaspoons vanilla
1 teaspoon salt
1 cup sour milk (or buttermilk)
2 teaspoons baking soda
1 cup hot water
Cream together the sugar and shortening and cream well.
Add eggs one at a time and cream well.
Sift together flour, cocoa and salt.
Add to creamed mixture alternately with the sour milk.
Add vanilla.
Dissolve soda in hot water and cool slightly.
Add soda water to creamed mixture and mix well.
Drop by rounded teaspoons (I use a large heaping cookie scoop for larger Whoopie pies). I suggest baking a few first before baking them all so you can see what size you like best.
True Whoopie pies should be about 3 or 4 inches round.
Preheat oven to 400.
Bake 8 – 10 minutes, depending on the size you make.
The larger ones may take 10 – 12 minutes to bake.
After the cookie part is baked, match up the sizes that go together best.
Fill with “Whoopie Pie Filling.”
Oatmeal Whoopie Pies
Ingredients:
2 cups brown sugar (light)
3/4 cup butter or shortening
2 eggs
1/2 teaspoon cinnamon
1 teaspoon baking powder
3 Tablespoons boiling water
1 teaspoon soda
2 1/2 cups flour
2 cups Oatmeal (1 minute)
Cream sugar and shortening.
Add eggs one at time.
Add salt, cinnamon and baking powder.
Add soda that’s been dissolved in hot water.
Gradually add the flour and oatmeal and mix well.
Drop by rounded teaspoons (I use a large cookie scoop and mound high) onto greased cookie sheets. (I always use parchment paper).
Bake at 350 for 8 to 10 minutes. I bake for 12 minutes for the large ones.
Cool and fill with “Whoopie Pie Filling.”
Whoopie Pie Filling
2 egg whites at room temp (beat until stiff)
4 Tablespoons milk
2 teaspoons vanilla
4 cups sifted confectioner sugar
1 and 1/2 cups shortening (Crisco)
Beat egg whites until stiff.
Mix egg whites (beaten) with milk, vanilla and 2 cups sifted confectioner sugar.
Then beat in shortening (Crisco).
Add remaining 2 cups confectioner sugar.
Spread a large dab of filling on one flat side of cooled cookies.
Top with another cookie to form a sandwich pie.
Make sure you put plenty of filling in the middle, that’s what a Whoopie Pie is all about, taking a bite and having the filling all over your mouth…kids anyway! Whoopie!!!!
The Whoopie Pies above are individually wrapped for a bake sale. I’m telling you, if you bake these for a bake sale, you will get an easy dollar for each. You see them in lots of stores up north in Amish country, but not as popular in the south. I’m starting to see more of them in the south now. I will post the pumpkin Whoopie Pie recipe later on when I have time, they are great as well, but the most popular are the chocolate.
If you enjoyed this article, please consider sharing it!
