Number Of Ingredients 10 Steps:

Preheat oven to 350 degrees. Line a rimmed baking sheet with a silicon mat or parchment paper. Into the bowl of your stand mixer cream together shortening, sugar and eggs. Sift flour, cocoa powder, baking powder, baking soda and salt. Add to stand mixer alternating between flour mixture and milk. Add vanilla. Mix to combine. Using a small cookie scoop. Scoop onto baking sheet 8 per sheet. Bake for approximately 10 minutes. Allow to cool completely. Place desired amount of whoopie pie filling onto half of the cookies. Top with additional cookie to create sandwich (whoopie pie).

Time 45m Yield 2 dozen. Number Of Ingredients 18 Steps:

Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Time 1h Yield 25 Number Of Ingredients 17 Steps:

Preheat oven to 375 degrees F (190 degrees C). Cut and set aside 25 pieces of plastic wrap about 5 inches square. For cookies, beat 1/2 cup of vegetable shortening, 2 cups of milk, 2 cups of sugar, the eggs, and 2 teaspoons of vanilla extract together in a large mixing bowl until smooth and creamy. In a separate bowl, whisk the 4 cups of flour with both amounts of unsweetened cocoa, baking soda, and salt until thoroughly combined. Beat the flour mixture into the wet ingredients just until smooth. Scoop up the batter by teaspoons, and drop onto ungreased baking sheets in small round dollops about 2 inches apart. Recipe should make about 50 cookies. The cookies will rise and expand a lot. Bake in the preheated oven until the cookies are set in the middle, 8 to 10 minutes. Allow to cool on baking sheets for several minutes before removing to finish cooling on racks. To make the filling, place 1 cup milk in a microwave-safe measuring cup, and cook in microwave until hot but not simmering, 1 to 2 minutes. Pour the heated milk into a large mixing bowl. Add the cup of room temperature butter, 1 cup of vegetable shortening, 2 cups of sugar, 2 tablespoons of flour, 2 teaspoons of vanilla extract, and the marshmallow creme. Beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. At first the frosting will appear lumpy, but keep beating. To fill the cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoon of the frosting onto the flat bottom of a cookie. Top with the other cookie, flat side down, and wrap the filled cookie in a sheet of plastic wrap. Place the filled cookie into the freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing. To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.

Time 1h15m Yield 18 Number Of Ingredients 6 Steps:

Heat oven to 350°F. Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray. In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners. Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading. Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling. Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

More about “old fashioned whoopie pies recipes”

Time 27m Yield 24 cookies, 12 serving(s) Number Of Ingredients 16 Steps:

cream 2/3 cup crisco and 1 1/4 cup sugar and 2 eggs. beat to light and fluffy. sift togeather 2 1/2 cups flour, 1/2 cup hershey cocoa, 1 1/4 tea.baking soda, 1/4 tea.cream tartar. mix 1 1/4 tea. vanilla and 1/4 tea almond into 1 cup milk. add dry ingredients to creamed mix alternatly with milk. drop by 1 tablespoon on greased cookie sheet. approximately the same size. 375* oven bake 10-12 minute cool and fill. Steps:.

  1. filling:. stirring constantly 3 tablespoons flour and. 3/4 cup milk until very thick. cool to cold. then beat in 3/4 cup crisco,solid white and it must be crisco,1 cup sugar, 1 teaspoon vanilla. beat to light and fluffy. sandwich your whoopies with filling and eat.