Auntie Lisa’s Whoopie Pies

 

Friday’s call for celebrations. So whoopie pie’s are perfect for the occasion. I LOVE these little pies of happiness. They are so delicious. For my bridal shower, we asked all of the guests to share one of their favorite recipes, and my mom and sister put together a little cook book for me. It was such a great idea and something I still look through, 9 years later. My husband’s aunt shared a recipe for her amazing whoopie pies. I don’t know if any ever lasted at any event she brought them to. They were these little treasures that were hidden until it was dessert time. Once they were unleashed, it was over and they were basically destroyed. I could have eaten the entire platter. Although she has a million amazing recipes, I was so happy to see this one included in the book. I was so excited to try them out. I can’t say that I make them as well as she does, but they were damn delicious. My grandmother also made a version that she would often bring to our house during the holidays, Β so this dessert is particularly special because of so many fond memories. It’s a fairly easy treat to put together too. Delicious and easy, the perfect dessert to kick off the weekend!

Ingredients

For the Cookiee

For the filling

Instructions

  1. To make the cookies, combine the flour, cocoa powder, baking soda, baking powder and salt and set aside. In a measuring cup measure out the buttermilk and add in the vanilla, set aside. In the bowl of your electric mixer, combine the egg yolks, sugar, and shortening. Add in the dry ingredients, alternating with the buttermilk. Starting and ending with the dry ingredients.
  2. Pre-heat your oven to 375 degrees F. prepare a baking sheet with a Silpat, parchment paper, or cooking spray. I would encourage a Silpat or parchment paper here.
  3. Using a teaspoon for smaller cookies, or a dough scoop of larger cookies, place the dough on your prepared baking sheet, about an inch apart. They will spread. Using a spoon dipped in water. rub the top of each sough ball lightly to smooth it out a bit. Bake for 8-10 minutes.
  4. To make the frosting, whip the egg whites until they are white and thick. Add in the sugar, shortening, and vanilla until the mixture is smooth. You can either spoon the frosting between two cookies, or pipe the frosting, which is what I did.
  5. Store them in an airtight container. Because it calls for raw egg whites, I would keep refrigerated.

Notes

Adapted from Auntie Lisa!

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