Whoopie Pies Recipe

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Whoopie Pies
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Ingredients
18
Count
Nutrition
1697
Calories
Total time
75
Minutes
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Ingredients:

  • 4 cups flour
  • 1 tsp salt
  • 1 cup cocoa
  • 1/2 cup crisco
  • 2 cups sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 1/3 cups sour milk (to make , add 1 tsp. cider vinegar and let stand for 1/2 hour)
  • 1/3 cup flour , plus
  • 3 tbsp flour
  • 1 1/2 cups milk
  • 1 1/2 cups butter, softened
  • 2 tsp vanilla
  • 3 3/4 cups confectioners' sugar

Directions:

  1. Preheat oven to 375 degrees. Sift together the flour, baking soda, baking powder, salt, cream of tarter, and cocoa. Set aside. In a large mixing bowl, cream the butter, Crisco, sugar, and vanilla until well blended, about 3 minutes. Add the eggs, blending after each addition. Add the flour mixture to the sugar-butter mixture, alternating with the milk. Blend well but don’t over mix. The mixture will look like cake batter and if it looks curdled, don’t worry about it.
  2. Use 1/4 cup batter for each cookie. Drop the batter onto parchment line cookie sheets……one in each corner and one in the middle. Make them as round as possible. At this point, each cookie will be about 2-1/2 inches in diameter and they should be 3-1/2 to 4 inches apart. Bake for 6 minutes and if necessary, reverse the cookie sheet from front to back so they bake evenly. Continue to bake 10 minutes longer or until top of cake springs back when touched with your fingertip. Don’t over bake. Remove the cookie from the sheet with a spatula to parchment paper covered racks to cool. If any of the cookie are irregular shaped, trim them carefully while they are still warm. Repeat with the remaining batter until you have 30 cookies.
  3. Meanwhile, prepare the filling. In a saucepan, mix together the flour and milk until blended. Cook on medium heat and cook and stir constantly until mixture becomes thick. Remove from heat and cool completely. In a mixing bowl, beat the butter until slightly softened. Add the vanilla, salt, & powdered sugar. Add the cooled milk mixture to the butter mixture and beat until light and fluffy.
  4. Arrange the cookie into pairs, flat sides up. Place a generous 1/4 cup of filling on 15 of the cookies, using the entire filling. Spread the filling to about 1/2 inch from the edge….it will be almost 1/2 inch thick. Top with another cookie, flat side down. Press the cookie together so the filling comes to the edge.
  5. Serve and eat. Or you can chill them, and then wrap each cookie individually in plastic wrap. They can be stored in the refrigerator, but taste better eaten at room temperature.
  6. NOTE: To make smaller cookies, drop heaping tablespoons full of batter onto the sheet and then you can get approximately 2 dozen or so.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1697.25 Kcal (7106 kJ)
Calories from fat 611.82 Kcal
% Daily Value*
Total Fat 67.98g 105%
Cholesterol 170.14mg 57%
Sodium 2624.68mg 109%
Potassium 842.1mg 18%
Total Carbs 259.89g 87%
Sugars 160.57g 642%
Dietary Fiber 10.94g 44%
Protein 17.31g 35%
Vitamin C 2.4mg 4%
Vitamin A 0.6mg 19%
Iron 6mg 33%
Calcium 404.7mg 40%
Amount Per 100 g
Calories 367.14 Kcal (1537 kJ)
Calories from fat 132.35 Kcal
% Daily Value*
Total Fat 14.71g 105%
Cholesterol 36.8mg 57%
Sodium 567.76mg 109%
Potassium 182.16mg 18%
Total Carbs 56.22g 87%
Sugars 34.73g 642%
Dietary Fiber 2.37g 44%
Protein 3.75g 35%
Vitamin C 0.5mg 4%
Vitamin A 0.1mg 19%
Iron 1.3mg 33%
Calcium 87.5mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.8
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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