Tomorrow is National Homemade Cookie Day. A friend recently asked for my Mom’s Whoopie Pie recipe, as she had misplaced Volume 1 of my “Fifty Years of Fabulous Family Favorites: Starters, Sippers & Sweets.” I understand; these are the very best Whoopie Pies ever! So, instead of just sending the requested recipe to her, I thought this would be a great day to share it with you. Enjoy!
Mom Burnham’s Whoopie Pies
A family summer outing was not complete without these! Many wonderful memories include Mom’s wonderful Whoopie Pies.
½ c Crisco shortening
1 c sugar
2 eggs
1 c milk
1 tsp vanilla
2 c flour
1½ tsp baking soda
1 tsp salt
5 heaping T cocoa
Filling:
1 c Crisco shortening
2 c sifted Confectioners’ sugar
1 tsp vanilla
1 T hot water
½ jar marshmallow fluff
Make cookies by creaming sugar into Crisco shortening. Stir in eggs, milk & vanilla; beat until smooth. Sift dry ingredients together & mix into shortening mixture. Drop by spoonfuls onto greased baking sheets; bake 7 min at 400°F. Cool. Meanwhile, make the filling. Cream sugar into shortening. Stir in vanilla & water. Beating on med-high, add marshmallow a little at a time until light & creamy. Spread onto cooled cookie halves; top with another cookie to make mini sandwiches.
KISS Note: Mom always doubled this recipe because there never seemed to be enough! If she could hide any in the freezer, she always tried, because they do freeze beautifully. I also make mini versions of these for any reception where you are serving finger foods and want to include some sweet bite-sized treats. (Bake them 1-2 minutes less.)
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