TRADITIONAL AMISH CHOCOLATE WHOOPIE PIES
An authentic Amish recipe that I brought home from northern Indiana. I've included the traditional filling recipe as well as the modern version. Enjoy!
Provided by Family Favorites
Categories Chocolate
Time 35m
Number Of Ingredients 21
Steps:
- 1. Chocolate Cake/Cookie Part- Combine sugar, oil and eggs in large mixing bowl. Beat until creamy. Sift together flour, dry cocoa and salt. Add dry ingredients to creamed mixture alternately with sour milk or buttermilk. Stir in vanilla.
- 2. In separate bowl, whisk baking soda and hot water together until soda is dissolved. Stir into batter until thoroughly mixed.
- 3. Drop by rounded spoonfuls of desired size onto well greased baking sheets. Bake at 350 degrees for 8-10 minutes, or until top springs back when touched. (For moist Whoopie Pies, avoid over baking.)
- 4. Remove from sheets and allow to cool completely. Spread filling on flat side of one cookie and top with another. Wrap completed Whoopie Pies individually in Saran Wrap.
- 5. Traditional Filling- Mix together egg whites, 2 cups of sugar and vanilla. Beat in Crisco and remaining sugar.
- 6. Modern Filling- Beat together butter, confectioners sugar, marshmallow fluff and vanilla until smooth, approx. 3 minutes. Fill cookies as above.
OATMEAL WHOOPIE PIES
Soft oatmeal cookies sandwiched together with a creamy vanilla filling.
Provided by Vonieta Stogner
Categories Desserts Cookies Whoopie Pie Recipes
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.
- Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
- To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup confectioners' sugar. Beat in the shortening and remaining 1 cup confectioners' sugar. Beat until light.
Nutrition Facts : Calories 396.2 calories, Carbohydrate 56.9 g, Cholesterol 41.1 mg, Fat 17.6 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 7.3 g, Sodium 235.6 mg, Sugar 37.1 g
AMISH OATMEAL WHOOPIE PIE COOKIES
Make and share this Amish Oatmeal Whoopie Pie Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- For oatmeal cookie mixture -- cream butter, sugar and eggs.
- Sift together flour, salt and baking powder and add to creamed mixture.
- Add cinnamon and oatmeal.
- Mix well. Add soda to hot water and add to batter -- mix well.
- Drop by tblspoon onto greased cookie sheet;
- bake 19-15 min in 325* oven.
- For filling, combine egg white, vanilla, milk and 1 cup of powdered sugar.
- Cream well.beat in mixing bowl about 10 minutes.Add rest of ingredients and beat an additional 2-3 minutes.
- Put filling between 2 cookies.
- Wrap each whoopie pie cookie in plastic wrap.
Nutrition Facts : Calories 251.2, Fat 8.9, SaturatedFat 4.5, Cholesterol 30.9, Sodium 233.9, Carbohydrate 40.8, Fiber 1, Sugar 27.8, Protein 2.8
WHOOPIE PIES
Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen sandwiches
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
- Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
- Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.
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