1950's Whoopie Pies

⏱ 27 mins 🍽 24 cookies, 12 serving(s) 🏷 Dessert

This cherished family recipe originates from a 1970s seaside bakery. It creates soft, cocoa-based cookies that are sandwiched with a light and sweet vanilla filling. The method involves creaming shortening and sugar, blending dry ingredients, and preparing a cooked flour frosting. The total preparation and baking time is 27 minutes.

1950's Whoopie Pies

Ingredients

  • 2/3 cup Crisco
  • 1 1/4 cups sugar
  • 2 eggs
  • solid white Crisco
  • 2 1/2 cups flour
  • 1/2 cup hershey cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon cream of tartar
  • 1 1/4 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1 cup milk
  • 3 tablespoons flour
  • 3/4 cup milk
  • 3/4 cup solid white Crisco, must be crisco
  • 1 cup sugar
  • 1 teaspoon vanilla

Method

  1. Cream together the 2/3 cup of Crisco with 1 1/4 cups of sugar and the 2 eggs until the mixture is pale and fluffy.
  2. Sift the 2 1/2 cups of flour, 1/2 cup of Hershey cocoa powder, 1 1/4 teaspoons of baking soda, and 1/4 teaspoon of cream of tartar into a separate bowl.
  3. Combine 1 1/4 teaspoons of vanilla and 1/4 teaspoon of almond extract into the 1 cup of milk. Alternately add the sifted dry ingredients and the milk mixture to the creamed base.
  4. Drop tablespoonfuls of the batter onto a greased cookie sheet, ensuring they are roughly equal in size. Bake in a 375* oven for 10-12 minutes. Allow the cookies to cool before filling.
  5. For the filling, cook 3 tablespoons of flour with 3/4 cup of milk, stirring constantly until it becomes very thick. Let this cool completely until cold.
  6. Once cold, beat in 3/4 cup of solid white Crisco (it must be Crisco), 1 cup of sugar, and 1 teaspoon of vanilla. Whip until the filling is light and fluffy. Use it to sandwich the cooled cookies together.

Nutrition (per serving)

Sodium161600 mg

Recipe details

CategoryDessert
Authorswartzakitty