Classic Whoopie Pie from Pennsylvania Grange Cookbook 1972 — Jodi Loves (2024)

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!

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