Thursday, November 21, 2013

Whoopy Pies

Whoopy Pies
2 cups flour
1 cup sugar
2 egg yolks
5 Tablespoons cocoa
1 cup milk
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup oil
1 tsp. vanilla

Mix all ingredients well. Using ungreased cookie sheet, drop batter by teaspoons onto sheets. Bake at 375 degrees Fahrenheit for 10 to 12 minutes. Remove from oven and cool well.


6 Tblsps Crisco (no substitutes)
1 cup sugar
4 Tblsp flour
1 stick butter  (1/2 cup)
2/3 cup milk

For the filling, mix all together and beat on high speed for 15 minutes. Fill cookie part. Unused portion of filling may be stored in fridge for up to 1 week.  (I often double the filling recipe for fatter whoopy pies.)

Note: I got this recipe from a friend when I was a young wife and made these for my family all of my life. They are a big hit with my kids even though they are all grown and I have grandkids now. I especially remember making them when we lived in Idaho and I would ave the brown cookie parts spread all over the kitchen counters. 

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