There seems to be somewhat of a discrepancy as to where whoopie pies originate. Are they from the Amish in Central PA or from the New England states? Being that I am here, I'm going to go with the Amish.
As I stated in a previous post, my mother's Pennsylvania State Grange Hall cookbook (from 1972) LEAPED into my things as I was moving into my own apartment. I always meant to replace it, but I could never find another copy. This poor cookbook is so beat up and worn out, it's not even funny. However, it has the BEST recipes for my kind of baking.
I recently baked for a fundraiser for my son's percussion ensemble, Phoenix Percussion. The fundraiser was for miscellaneous holiday favorites. I went looking for a whoopie pie recipe and found this. This one is so "legit" it calls for LARD! For those of you who may not know what lard is, here is Google's definition...pig fat in both its rendered and unrendered forms. Lard is not something I have readily on hand, so I substituted shortening. To make it super simple, I used the Criso sticks.
Here's the recipe:
1 cup shortening (or lard if you prefer)
2 cups sugar
2 egg yolks
2 whole eggs
1 cup cocoa
1/2 teaspoon salt
4 cups flour
2 teaspoon vanilla
1 cup sour milk
1 cup hot water
2 teaspoon baking soda
Mix the first four (4) ingredients. Add dry ingredients and liquid. Drop by spoonful on cookie sheet. Bake at 450 degrees F for 5 minutes.
The original filling recipe called for egg whites. I did not see a mechanism for cooking those at all, so that scared me a bit. I found another filling recipe, this time for gobs. My husband, being from western PA, like this better anyway.
1 cup shortening
1 box powdered sugar
4 tablespoons flour
4 tablespoons butter
4 tablespoons milk
2 teaspoons vanilla
Beat all ingredients until light and fluffy. Spread filling on bottom of one cookie and place another on top.
YIELD: 2-1/2 dozen
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