Ingredients
- 1 cup granulated sugar
- 1 3/4 cups shortening
- 2 large eggs*
- 2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 2 large egg whites*
- 1 tablespoon vanilla extract
- 1/4 cup whole milk
- 3 cups confectioners' sugar
Directions
Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside.
To make the cookies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add eggs and mix well.
Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well. Drop by tablespoonfuls onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes.
Remove from the oven and cool on wire racks.
To make the filling, in a large bowl using an electric mixer, beat the egg whites until stiff. Add the remaining 1 1/4 cups of shortening and 1 tablespoon of vanilla, and mix well. Add the milk and sugar, and beat until smooth.
Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Serve immediately, or cover tightly and refrigerate before serving.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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By Auntiepaul
on December 17, 2012
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I cream the shorteining with the confectioners sugar, then add the beaten egg white. The filling comes out smooth and creamy every time.
By RondaLove
West Jordan, Utah
on September 23, 2012
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So this is the third Whoopie Pie recipe I have tried. This one is the real original I remember my mom using when I was a kid. The cookie flavor is excellent I could definitely taste the buttermilk flavor which was nice. And the filling was a perfect texture however I needed to add a little salt to mine filling. I did have one disappointment, the flavor and texture of the cookie was really great, but the cookie was a little dry. I wonder which would be better, using less flour, a different flour (I used cake flour, or just baking it for a shorter amount of time. I would love some help on this so I don't have to try all the options my self. Good day!
By Battitude
on May 09, 2012
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The cake part of the Whoopie Pie was very good, but the filling either didn't turn out right,or I just don't care for the "original recipe". Taking stiff beaten egg whites and then trying to incorporate 1 1/4 cups of shortening (I'm also not a big fan of the taste of shortening created a strange cottage cheesey texture. Even mixing in the confectioners sugar didn't completely resolve the texture issue. I ate one, just because I'd gone to all the trouble, and tried another the next day, hoping sitting overnight might help. But I really didn't like these.. Definitely not looking for a marshmallow fluff filling, but this just didn't work for me. So sad...
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