Whoopie Pies

Whoopie pies are a New England phenomenon, and apparently also a tradition amongst the Pennsylvania Amish. (Which was news to me, but then I don’t know much about Amish culture.) In recent years, Oreo has taken the idea, turned it into a product line called Cakesters, and run with it, but if you want a REAL whoopie pie, you have to go to New England, or borrow a New Englander’s recipe!

Whoopie pies are such a predominant treat in Maine, particularly, that there is a bakery near me that makes nothing but whoopie pies, in a variety of wild and inventive flavors. Started by a housewife in Gardiner, ME, Isamax Snacks’ Wicked Whoopies have even been featured nationally on the Oprah Winfrey show.

The history of whoopie pies has a recipe featuring filling made with Marshmallow Fluff, another New England phenomenon, and also notes that whoopie pies are traditionally made with vegetable shortening, not butter, which would make them a suitable treat for even a vegan diet. My recipe includes butter in the filling, but if you chose to, you could either substitute the Fluff-based filling, or use a dairy-free butter alternative.


Whoopie Pies

Cookie Ingredients:

  • 6 tbsp. shortening
  • 1 c. sugar
  • 1 egg
  • 1 1/2 tsp. baking soda
  • 1 tsp. vanilla
  • 1 c. milk
  • 2 c. flour
  • 5 tbsp. cocoa powder
  • 1 tsp. salt

Preheat oven to 350F. Cream together shortening, sugar, egg and vanilla. Blend in milk, flour, baking soda, cocoa and salt. Place tablespoon-sized dollops onto lightly greased cookie sheets and bake 5-7 minutes.

Filling Ingredients:

  • 5 tbsp. flour
  • 1 c. milk
  • 1 c. shortening
  • 1 c. butter
  • 1 c. sugar
  • vanilla and salt to taste

Combine flour with milk in a saucepan over low heat with a wooden spoon until it is a thick paste. The spoon should stand up in the pan. Cool in refrigerator. Cream together sugar, butter and shortening and add to flour mixture (as well as salt and vanilla.) Blend thoroughly with a hand mixer. Sandwich filling between two cookies.

I’d love to tell you how many this makes, but everyone’s idea of a tablespoon-sized dollop is a little different, and when I first posted this on the internet, my sister wouldn’t let me lay hands on my mom’s actual copy of the recipe, so I had to try to decipher her handwriting and figure out what language half the directions were in. (My sister speaks only English, but writes fluent Gibberish.)

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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