Ingredients for Pennsylvania Dutch Whoopie Pies
- Sugar
- Shortening
- Eggs
- Flour
- Baking Cocoa
- Vanilla
- Salt
- Milk
- White Vinegar
- Baking Soda
- Hot Water
- Egg Whites
- Powdered Sugar
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How to Make Pennsylvania Dutch Whoopie Pies
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- **Cookies:** Cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Dissolve 1 teaspoon baking soda in 1 tablespoon hot water and stir into the batter.
- Drop rounded tablespoons of batter onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cookies cool completely on baking sheets before frosting.
- **Cream Filling:** In a large bowl, beat 4 large egg whites until soft peaks form.
- Gradually add 2 cups powdered sugar, beating until stiff, glossy peaks form.
- Beat in 1 cup (2 sticks) unsalted butter, then stir in 1 teaspoon vanilla extract and ¼ cup milk.
- Add the remaining 1 cup powdered sugar and beat until smooth and creamy.
- Spread a generous dollop of cream filling onto the flat side of one cooled cookie.
- Top with another cookie to make a sandwich.
- Repeat with remaining cookies and filling.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
70g
Fat
12g
Carbs
8g
