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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Whoopie Pies Recipe

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This recipe for Whoopie Pies is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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