WHOOPIE PIES - the REAL Deal - Lancaster Co. Recipe

Total Time
38mins
Prep 30 mins
Cook 8 mins

MMMMMMMmmmmmmmmmm! If you've never had a whoopie pie, you're in for a TREAT! These are the REAL deal! Bet ya can't keep 'em around! I always double the recipe, and freeze the rest. These freeze REALLY well, and they're a nice treat for in lunches, too. The filling can be made anytime, and then kept in the refrigerator up to 4 weeks.

Ingredients Nutrition

Directions

  1. Cream shortening, sugar and eggs.
  2. Add vanilla.
  3. Add milk alternately with dry ingredients and mix well.
  4. Drop onto cookie sheets.
  5. Bake@ 350 for 8 minutes.
  6. Cool completely, then place one cookie upside down and coat with filling.
  7. Top with another cookie.
  8. Wrap in plastic wrap.
  9. These freeze really well!
  10. FILLING: Beat egg whites until stiff (if you're using whites).
  11. Add vanilla, flour and milk.
  12. Beat well.
  13. Add shortening and sugar.
  14. Whip on high speed for 3-5 minutes.
Most Helpful

5 5

I added an extra cup of flour as the dough was very thin and I was afraid I would have frisbee sized cookies. I used a cup of marshmallow cream in lieu of the egg whites in the filling. I also recommend letting the dough sit for about 30 minutes before baking as it makes cookies "puffier." I love this recipe!

5 5

These are the REAL Amish whoopie. Maybe Maine whoopies have the light marshmallow filling and cake-like cookie. Not these. My mother has been searching to replicate the Amish whoopies from the Syracuse, NY Farmer's Market for years now and tomorrow she will be receiving a "tower of whoopie" for her birthday cake thanks to this recipe of perfection. Dense filling and dark, almost shiny "cookie" are the markers of the great Amish whoopie.

4 5

These were really good. I used a heap of dough on a big table spoon and they came out pretty big. My cookies were less flat and more plump on a dark, cool cookie sheet. They took 10 minutes in my oven, I used the toothpick test. For the cookie I used half shortening, half oil. I would probably try half butter half shortening next time to see if they puff more. For the cream I used a big dollop of whipping cream instead of the egg, and once it was chilled I piped it from a zip bag with the corner snipped. I kept the finished product wrapped individually in the fridge.