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Whoopie Pies Recipe

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Whoopie Pies image
Whoopie!

 

This recipe for Whoopie Pies, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles & Anne Williams
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups all-purpose flour
2 tsp. baking soda
˝ tsp salt
1 cup unsweetened cocoa
1 cup sour cream
1 cup hot water
2 cups shortening
2 cups confectioner sugar
3 cups marshmallow fluff
1/2 tsp vanilla

Directions:
Directions:
In a large bowl, cream 1 cup (2 sticks) unsalted butter (at room temperature) until it is pale yellow and light.

Add 2 cups sugar and continue beating until the mixture is light and fluffy.
Add 2 eggs (at room temperature), one at a time, mixing well after each addition.
Add 2 tsp vanilla and mix well.

Sift together and set aside: 4 cups all-purpose flour
2 tsp. baking soda
˝ tsp salt
1 cup unsweetened cocoa

Mix together and set aside: 1 cup sour cream
1 cup hot water

Add the dry ingredients in thirds to the creamed mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients.

Drop by tablespoons about 1 inch apart onto baking sheets lined with parchment paper (or lightly oiled). Bake @ 350 degrees until the cookies are puffed and spring back when touched, 10 to 12 minutes. Cool.

Fill with:

Filling:
Mix together: 2 cups shortening
2 cups confectioner sugar
3 cups marshmallow fluff
1/2 tsp vanilla

If too thick, add a few drops of milk.

Whoopie pies may be wrapped in plastic and stored for a week to ten days in cool dry place.

Personal Notes:
Personal Notes:
This is a recipe found in the Farmhouse Cookbook. It has a different texture as it is made with sour cream. It makes several so you can share. I use a variation of Grady’s filling.

 

 

 

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