WHOOPIE PIES (Chocolate Gobs)

MAKES ABOUT 3 DOZEN SANDWICHES

Whoopie Pies, also known as Chocolate Gobs in some areas of the country, are not pies at all, but a creamy filling sandwiched between two cake-like cookies. Contrary to popular belief, not every PA Dutch household grew up with Whoopie Pies. I believe they were made popular by the Amish community, but I don't know if that is where they originated. I had always heard of Whoopie Pies, but the only ones I tried as a child were commercially produced, and I didn’t like them at all. Since I get so many requests for the recipe, I decided I needed to make one that would suit my tastes. After comparing many recipes, this is what I developed, and they are delicious. The batter uses butter instead of the usual vegetable shortening. I also use buttermilk instead of the traditional sour milk, which is difficult to find. The filling, which is a basic Seven Minute Frosting, is cooked so that there is no question about possible bacteria from raw eggs. I think it might be similar to the original filling. Others use raw egg whites, commercial marshmallow fluff, or a flour-based filling.

INGREDIENTS

Cookies

3-1/2 cups all-purpose flour

1-1/2 cups unsweetened cocoa powder

1 teaspoon salt

1 tablespoon baking soda

1 teaspoon baking powder

1 cup (2 sticks) butter, softened to room temperature

2 cups granulated sugar

2 large eggs

2 cups buttermilk (see notes below)

2 teaspoons vanilla

Seven Minute Filling (recipe below)

Seven Minute Filling

2 large egg whites
1-1/2 cups granulated sugar
Pinch of salt
1 teaspoon light corn syrup
1/4 teaspoon cream of tartar
5 tablespoons cold water
1 teaspoon vanilla

For the cookies: Preheat oven to 400° F. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets). Into a large bowl, sift together the flour, cocoa, salt, baking soda, and baking powder. In another large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, buttermilk and vanilla; beat until well-combined. Gradually add the dry ingredients, mixing after each addition until combined. Drop batter onto sheets by heaping tablespoons, about 3 inches apart, as they will spread. (I use a small ice cream scoop that is about a tablespoon capacity. It makes dropping the batter much easier and more uniform.) Bake for about 12 minutes, or until the tops of the cookies spring back to the touch. Let cool slightly before removing to a cooling rack topped with parchment or waxed paper. Let cool completely. Meanwhile, make the filling.

For the filling: Place the eggs, sugar, salt, corn syrup, cream of tartar and cold water in a medium heatproof bowl or the top of a double boiler. Beat with a handheld electric mixer just until combined. Place the bowl over a pot of boiling water, being very careful to make certain that the bottom of the bowl is not touching the water. Beat with the mixer on high speed for 7 minutes. Remove from the pan and add the vanilla. Beat again until combined. To speed up the cooling process, place the bowl in a larger bowl of ice and water. Continue to beat until the filling is cool.

To assemble: Spread cooled filling, about 1-1/2 tablespoons per cookie, on the bottom of half of the cookies. Top each with the remaining cookies. Sandwiches may be served immediately. If storing, wrap individually with plastic wrap or waxed paper, then place in storage bags. Store in the refrigerator for several days, or freeze in freezer bags for several months.

Notes: I admit, my decision to make many recipes, especially baked goods, is usually spontaneous. One thing I seldom have on hand is buttermilk. However, you can get the results by mixing 1 tablespoon lemon juice and enough milk to make 1 cup, for each cup that you need. I also keep buttermilk powder on hand. I used that one time for this recipe, adding the specified amount of powder to the dry ingredients, and the appropriate amount of water with the liquid. Much to my surprise, I could not get the water to mix with the creamed butter. I thought I had a disaster on my hands. In desperation, I added a little of the dry ingredients and mixed on low speed. That helped to combine the liquid ingredients with the butter. The cookies were every bit as good as those made with regular buttermilk. These cookies may be made in any size desired. For smaller cookies, use a heaping teaspoon and adjust the baking time to about 10 minutes. For larger cookies, use a larger scoop, and bake a little longer. Remember that you will need more space between the cookies on the baking sheet.

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