Old Fashioned Whoopie Pies Recipe 445

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 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, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

MOMMA'S OLD FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with a silicon mat or parchment paper.
• Into the bowl of your stand mixer cream together shortening, sugar and eggs.
• Sift flour, cocoa powder, baking powder, baking soda and salt.
• Add to stand mixer alternating between flour mixture and milk. Add vanilla. Mix to combine.
• Using a small cookie scoop. Scoop onto baking sheet 8 per sheet. Bake for approximately 10 minutes. Allow to cool completely.
• Place desired amount of whoopie pie filling onto half of the cookies.
• Top with additional cookie to create sandwich (whoopie pie).

WORLD'S BEST MAINE WHOOPIE PIES - AYUH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Cut and set aside 25 pieces of plastic wrap about 5 inches square.
• For cookies, beat 1/2 cup of vegetable shortening, 2 cups of milk, 2 cups of sugar, the eggs, and 2 teaspoons of vanilla extract together in a large mixing bowl until smooth and creamy. In a separate bowl, whisk the 4 cups of flour with both amounts of unsweetened cocoa, baking soda, and salt until thoroughly combined. Beat the flour mixture into the wet ingredients just until smooth.
• Scoop up the batter by teaspoons, and drop onto ungreased baking sheets in small round dollops about 2 inches apart. Recipe should make about 50 cookies. The cookies will rise and expand a lot.
• Bake in the preheated oven until the cookies are set in the middle, 8 to 10 minutes. Allow to cool on baking sheets for several minutes before removing to finish cooling on racks.
• To make the filling, place 1 cup milk in a microwave-safe measuring cup, and cook in microwave until hot but not simmering, 1 to 2 minutes. Pour the heated milk into a large mixing bowl. Add the cup of room temperature butter, 1 cup of vegetable shortening, 2 cups of sugar, 2 tablespoons of flour, 2 teaspoons of vanilla extract, and the marshmallow creme. Beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. At first the frosting will appear lumpy, but keep beating.
• To fill the cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoon of the frosting onto the flat bottom of a cookie. Top with the other cookie, flat side down, and wrap the filled cookie in a sheet of plastic wrap. Place the filled cookie into the freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing.
• To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.

OLD-FASHIONED WHOOPIE PIES

Steps:

• In a small bowl, combine cocoa and water; mix well. Cool for 5 minutes. In a mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla; mix well. Combine dry ingredients. Add to creamed mixture alternately with buttermilk; mix well.
• Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350 degrees F for 10-12 minutes or until firm to the touch. Remove to wire racks to cool.
• In a 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 mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator.

1950'S WHOOPIE PIES

Steps:

• cream 2/3 cup crisco and 1 1/4 cup sugar and 2 eggs. beat to light and fluffy.
• sift togeather 2 1/2 cups flour, 1/2 cup hershey cocoa, 1 1/4 tea.baking soda, 1/4 tea.cream tartar.
• mix 1 1/4 tea. vanilla and 1/4 tea almond into 1 cup milk. add dry ingredients to creamed mix alternatly with milk.
• drop by 1 tablespoon on greased cookie sheet. approximately the same size. 375* oven bake 10-12 minute cool and fill.
• Steps:.
• 1. filling:. stirring constantly 3 tablespoons flour and. 3/4 cup milk until very thick. cool to cold. then beat in 3/4 cup crisco,solid white and it must be crisco,1 cup sugar, 1 teaspoon vanilla. beat to light and fluffy. sandwich your whoopies with filling and eat.