Amish Whoopie Pies

These are by far the best recipe for the original Lancaster County Pennsylvania Amish Whoopie Pie. This recipe comes from Betty Groff's Pennsylvania Dutch Cookbook. Story has it, they got their name from the Amish men looking inside their lunchbox and stating, "whoopie" upon finding them. They were started by the Amish women by using leftover cake batter. These are moist and delish and surprisingly not too sweet. They also freeze well if wrapped separately in plastic wrap. I usually set them inside a cupcake paper baking cup. You can also add 1/3 cup peanut butter to the icing if you'd like. I like a lot of filling, so I usually double the filling recipe.

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 30

white meat free gluten free red meat free shellfish free contains dairy contains eggs vegetarian pescatarian

2 teaspoons baking soda
1/4 cup heavy cream
1 cup buttermilk
2 teaspoons salt
2 cups granulated sugar
1/4 cup flour
1 tablespoon pure vanilla extract
for the filling
2 large eggs (room temperature)
1 cup vegetable shortening
1 cup hot coffee
1 cup vegetable shortening or margarine
31/2 cups all-purpose flour
1 cup unsweetened cocoa
2 large egg whites (room temperature)
1 stick butter (room temperature for 1 hour)
2 cup 10x sugar

Carbohydrate 78.4389767142297 g
Cholesterol 44.024850005379 mg
Fat 22.8517562218201 g
Fiber 2.5051508992924 g
Protein 2.14579699196135 g
Saturated Fat 12.7316796895426 g
Serving Size 1 1 Serving (132g)
Sodium 107.176093951011 mg
Sugar 75.9338258149373 g
Trans Fat 1.49539203193299 g
Calories 501 calories

desserts

Cream shortening and sugar in a large bowl, slowly add eggs one at a time. In separate bowl sift the flour, cocoa, salt and baking soda. Gradually add to the creamed mixture and alternate with the buttermilk. Mix in the hot coffee. Drop by teaspoonfuls 3 inches apart(they spread so only put 12 on a large cookie pan). Bake at 375 for 8-10 minutes. Let them cool completely on wax paper before filling them. FILLING (I usually double the recipe) Beat (on high) the egg whites until stiff and fluffy. Gradually add the vanilla just a few drops at a time while continuing to beat. Add milk, 10X sugar and flour (in that order). Add shortening and softened butter and continue to beat until very fluffy. Take one completely cooled cookie and add 2 tablespoons (or more if you'd like) of cream filling. Top with another cookie making a "sandwich". *These freeze well if wrapped individually and last 2 month in the freezer.

Amish Whoopie Pies

Ingredients

Nutrition facts