Classic Whoopie Pie from Pennsylvania Grange Cookbook 1972
jodi boatman
Dessert, Pennsylvania Grange
Today, we're ditching the kale smoothies and fancy foams and diving headfirst into a decadent Pennsylvania Dutch classic the whoopie pie.
These bad boys are no mere cookies. They're fist-sized pillows of chocolatey joy, sandwiched together with a vanilla filling that's like a fluffy white cloud cradling a cocoa earthquake. Forget your bougie desserts with their pretentious names and microscopic portions. Whoopie pies are all about bold flavors and shameless indulgence.
JUMP TO RECIPE
Now, before we embark on this sugary adventure, a few battle-tested tips:
You can swap the shortening for real butter, but the texture might be a touch different. Think of it as exploring uncharted territory.
The filling is traditionally vanilla, but feel free to channel your inner culinary pirate and experiment with different options. Peanut butter frosting, marshmallow fluff, or even fruit spreads – the possibilities are as endless as your appetite for adventure.
For the Chocolate cookies:
Granulated sugar - the sweet foundation.
Eggs - our binding agents.
Unsweetened cocoa powder - the intense, dark chocolate base.
All-purpose flour - the structure of our cookies.
Vanilla extract - a touch of aromatic warmth.
Sour milk - adds a touch of tanginess.
Baking soda - the leavening force for fluffy cookies.
For the Light and Fluffy Vanilla Filling:
Egg whites - the airy base of the filling.
Vanilla extract - another touch of aromatic sweetness.
Flour - to structure and prevent the filling from being runny.
Powdered sugar - a hint of sweetness to complement the vanilla.
Milk - adds moisture and keeps the filling fluffy.
Shortening - the binding agent that holds the filling together
If you have never had a whoopie pie, they are two soft cake-like cookies with a fluffy frosting in between. We don’t often make sweets in our house, so I wanted to use a recipe that I have already tried and loved. Also, I have been interested in trying more recipes from the 1972 Pennsylvania Grange Cookbook. This cookbook has been in my Mom’s kitchen for as long as I can remember! It is missing the cover, full of stains and has little handwritten notes in it. I will be following Mrs. Betty Wingert’s “Woopy Pies” recipe (page 220). I am making one substitution, her recipe calls for lard. No Betty, not lard!
Imagine biting into a rich, dark chocolate cookie – not bitter, but with a deep, satisfying cocoa flavor. It's soft and slightly chewy, offering a pleasurable resistance with each mouthful. Sandwiched between these chocolatey pillows is a light and fluffy vanilla filling, adding a touch of sweet creaminess that plays off the chocolate's intensity beautifully. It's a contrasting combination that's both decadent and refreshing, making you want to devour one whoopie pie after another.
Why you will love this recipe
Decadent Delight: Indulge in rich, chocolatey goodness that satisfies your sweet cravings effortlessly.
Timeless Tradition: Experience a classic recipe from the Pennsylvania Grange Cookbook, connecting you with a piece of culinary history.
No-Fuss Baking: Keep it simple with straightforward instructions for an easy and enjoyable baking experience.
Irresistible Creaminess: The heavenly filling, with its perfect balance of sweetness, adds a creamy touch that elevates these whoopie pies to a level of pure satisfaction.
Peanut Butter Blossoms - From the Pennsylvania Grange 1972
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Yield: 12
Author: Jodi Boatman
Classic Whoopie Pie from Pennsylvania Grange Cookbook 1972
Enjoy this timeless recipe straight from the Pennsylvania Grange Cookbook. Get ready to whip up some heavenly Classic Chocolate Whoopie Pies that will transport you to a world of indulgence. Let's keep it simple, straightforward, and delicious – no frills, just pure baking joy.
Prep time: 30 MinCook time: 5 MinTotal time: 35 Min
Ingredients
Cookies
Filling
Instructions
- Preheat oven to 450°
- To make the cookies, mix together shortening, sugar, egg yolks and whole eggs. Mix in liquid ingredients until smooth, then add in remaining dry ingredients. Drop by the spoonful onto cookie sheet. Bake for 5-7 minutes until set*. Allow cookies to completely cool before spreading filling.
- To make the filling, beat together egg whites, vanilla, flour, powdered sugar, milk, shortening until smooth and fluffy. Add the box of powdered sugar and beat.
- Spread filling between two cookies and enjoy!
Notes
*To make sour milk, add one TBSP of lemon juice to 1 C of milk and let stand for 5 minutes before using in recipe.
*The recipe says to bake for 5 minutes, however it took my cookies 7 minutes to cook through.
Nutrition Facts
Calories
863.95
Fat
46.41 g
Sat. Fat
12.25 g
Carbs
109.16 g
Fiber
3.79 g
Net carbs
105.36 g
Sugar
72.17 g
Protein
8.44 g
Sodium
341.38 mg
Cholesterol
62.32 mg
Original recipe is from the Pennsylvania Grange Cookbook 1972 by Mrs. Betty Wingert. Perry Valley Grange No. 1804.
All Rights Reserved Jodi Boatman & Jodiloves.com