1993 - Whoopie!

I really should make a copy of this recipe,
which I copied from Grandma Baker years ago.

We made about 4 dozen Whoopie Pies too because it just wouldn't feel like Christmas at our house without these yumsters. Grandma Baker always had an endless supply of them in her big chest freezer out in the garage when we were growing up. Four dozen seems like a paltry amount for us (especially since Dad can eat about four at a time) but it actually takes two cookies to make one sandwich.

We were a bit concerned about using raw eggs with all the warnings about salmonella now, so we used powdered egg whites for the filling (even though we've been eating raw cookie dough all week!). You couldn't tell the difference at all and they were deemed delish.

Matching up the pairs to make sandwiches can be tricky if one person makes all hers big and I make all mine small. Lisa! 

Preheat oven to 375 degrees Fahrenheit.

Blend:

1 c vegetable shortening

2 c granulated sugar

Beat in:

2 eggs

Add:

1 c buttermilk

2 Tbsp vanilla

Sift together, then add:

4 1/2 c sifted all-purpose flour

1 c cocoa

2 tsp salt

2 tsp baking soda

Add:

1 c hot tap water

Drop by rounded teaspoonfuls onto greased cookie sheets. Bake for eight minutes.

For the filling, beat together:

2 egg whites (or 4 tsp powdered egg whites and 1/4 c water)

Add:

2 Tbsp vanilla

Add:

4 Tbsp flour

Add and beat until creamy:

2 c powdered sugar

Again, add and beat until smooth:

2 c powdered sugar

Pair cookies of similar sizes and fill to make sandwiches.

Yield: about 2 dozen