Recipe by Karen=^..^=
I could not find a kid safe (no raw eggs in filling) whoopie pie recipe anywhere until this one! Whenever we visit any Amish markets, I love buying whoopie pies, but was always worried about our 4 kids having them because of the raw egg whites. This filling is just as delicious and contains no eggs :) If you have never had or heard of whoopie pies, they are big soft chocolate cookies with creamy filling. I know...not a pie at all! These are great and kid friendly!
Top Review by WJKing
Well - I made these - a bit skeptical, I admit. I grew up in Lancaster County, PA, where these are standard fare. The filling turned out surprisingly well, but the cookies left much to be desired, although I followed the directions exactly. SO - next time - maybe I'll use this filling recipe, and revert to my own "county" recipe. :) These aren't 'bad,' just not quite what we're used to around here - but they got eaten pretty quickly anyway! Thanks for sharing! The filling's a keeper!
- 1⁄2 cup hot water
- 1⁄2 cup baking cocoa
- 1⁄2 cup shortening
- 1 1⁄2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 2⁄3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup buttermilk
- 1⁄2 cup milk
- 3 tablespoons all-purpose flour
- 1 dash salt
- 3⁄4 cup shortening
- 1 1⁄2 cups confectioners' sugar
- 2 teaspoons vanilla
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a small bowl or measuring cup, combine hot water and cocoa and mix well.
- Cool for 5 to 10 minutes.
- In a large bowl, cream shortening and sugar.
- Add cocoa mixture, eggs and vanilla and mix well.
- Combine dry ingredients and add alternately to creamed mixture with buttermilk.
- Mix until well combined.
- Drop by rounded tablespoonfuls onto a greased cookie sheet about 2 inches apart.
- Flatten slightly with the back of a spoon.
- Bake for 10 to 12 minutes or until just firm to touch.
- Remove to racks to cool.
- Filling: In a saucepan, combine flour and salt.
- Gradually whisk in milk until smooth.
- Stir constantly over medium-high heat until thick, about 5 minutes.
- Remove from heat and pour or spoon into a bowl, cover and refrigerate until completely chilled.
- In a medium bowl, cream shortening, sugar and vanilla.
- Add chilled mixture and beat for 5 to 7 minutes until fluffy.
- Spread filling on half of the cookies and top with remaining cookies.
- Individually wrap with plastic wrap and store in refrigerator.