Nana's Old Fashioned Whoopie Pies
Ah, Whoppie Pies. The cookies are more like little devil's food cakes. The filling is just fluffy, sweet and delicious. These are little heavenly bundles of childhood memories made from a family recipe passed down to me from my dear Nana. My personal opinion is that in order to know the true Whoopie Pie taste you need to make them from scratch, from a traditional recipe which calls for shortening. Those box mix recipes just don't cut it and once you've tried one from scratch you'll know why. If you're worried about the use of shortening you can substitute butter or margarine if you wish (although I detest margarine). I generally don't use shortening, but this is the one recipe I will use it in because I prefer the results.
Nana's Old Fashioned Whoopie Pies
Ah, Whoppie Pies. The cookies are more like little devil's food cakes. The filling is just fluffy, sweet and delicious. These are little heavenly bundles of childhood memories made from a family recipe passed down to me from my dear Nana. My personal opinion is that in order to know the true Whoopie Pie taste you need to make them from scratch, from a traditional recipe which calls for shortening. Those box mix recipes just don't cut it and once you've tried one from scratch you'll know why. If you're worried about the use of shortening you can substitute butter or margarine if you wish (although I detest margarine). I generally don't use shortening, but this is the one recipe I will use it in because I prefer the results.
Open in Cookpad AppSteps
- 1
Preheat over to 375°F. Grease 2 cookie sheets. Set aside.
- 2
Put all cookie ingredients in large bowl. Beat together with electric mixer until just incorporated. Batter Will be very thick.
- 3
Drop batter by heaping tablespoons into 12 evenly distributed mounds on the first greased cookie sheet. Place in oven for 10-12 minutes. While in oven fill second cookie sheet in same manner. You should get 24 cookies total. You can make smaller and get one more dozen for 36 total. If you must reuse the first cookie sheet let it cool before baking next batch.
- 4
When first cookies are done swap out In oven with second cookie sheet. Let first batch cool on cookie sheet for 2 minutes then carefully transfer to wire rack to finish cooling completely. Repeat with following batch(es) when done as well.
- 5
While cookies cool, place all filling ingredients in a medium bowl. Beat with an electric mixer until creamy and fluffy (it should look about doubled in size from.when.you started when whipped properly).
- 6
When cookies are completely cool, spread about one tablespoon of filling on the bottom (flat) side of one cookie. Pick a second cookie about the same shape and gently press bottom side on top of filling. Repeat until all cookies and filling are used up.
- 7
Enjoy fresh or wrap individually in plastic wrap to save for later. Place in fridge if desired (we like them cold lol).
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