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Whoopie Pies

Categories: Cookies, Pies & Tarts

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  • 1/2 cup shortening
  • 1 cup sugar
  • 2 egg yolk beaten
  • 5 tbsp cocoa
  • 1 tsp Clabber Girl Baking Powder
  • 1 tsp Clabber Girl Baking Soda
  • 2 cups all-purpose flour sifted
  • 1 tsp salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 egg whites beaten
  • 1/4 tsp salt
  • 1/2 cup shortening
  • 2 cups powdered sugar
  • 1 tsp vanilla extract


Cookies: Cream together shortening and sugar; set aside. Beat egg yolks until light colored and add to creamed mixture. In a separate bowl, sift together cocoa, flour, Clabber Girl Baking Powder, baking soda and salt; add alternately to creamed mixture with milk and vanilla. Drop by teaspoonfuls onto ungreased cookie sheets.

Filling: Beat egg whites until stiff. Fold in some of the confectioners' sugar; set aside. In a separate bowl, cream shortening. Add the remainder of the confectioners' sugar and add more if needed to make the filling a firm spreading consistency. Add salt and vanilla. Fold the beaten egg whites into the creamed mixture.

Bake at 375 degrees F for 8 to 10 minutes, depending upon the size cookie you make. Cool Cookies, then put together with filling and wrap each separately in waxed paper.

From the Clabber Girl Recipe Book "RECIPES TO WARM THE HEART" Originally published in "Cooking Down East" by Marjorie Standish