My sister, Sharon, makes the best whoopie pies and I have her recipe to prove it! When we were kids at home, Sharon was THE baker: she perfected pie crusts, she baked and decorated birthday cakes for us younger children, and made hot, malted ovaltine for us on cold winter mornings. Being the oldest girl, she had to assume maternal responsibilities far beyond her years. In all of my memories, and even up to this day, I cannot imagine Sharon being anything other than kind and caring and nurturing. She certainly has added sweetness to our lives! 

Several days ago, at my request, Sharon shared her recipe for these pillowy soft, chocolate cookies, sandwiched between fluffy, white frosting. She shared this on our daily sister texting feed. This was my cue to let those three in on the extensive research which I have been undertaking regarding the history of the whoopie pie. The battle lines are drawn between the folks in Maine and the Pennsylvania Amish, both claiming origination rights. Maine has gone so far as to declare the whoopie pie the official state treat (not the actual state dessert, mind you: that would be Blueberry Pie). 

Supposedly, many years ago, Pennsylvania Amish wives once used leftover chocolate cake batter to create the round cookies, and sandwiched two of them together with frosting. When their kids and husbands discovered these finger-licking good sweets in their lunch pails, they shouted "whoopie!" I personally like this dramatic version best, since it takes a lot to move these gentle folks to that extreme of an emotion. However, this question still begs an answer, "Are there whoopie pies in Intercourse?" I know that my older sisters would want me to ask. Seems black and white to me.  

Whoopie Pies

1 c. vegetable shortening (like crisco)

2 c. white sugar

2 large eggs

1 tsp. vanilla

4 c. flour

1 c. baking cocoa

1 tsp. salt

1 c. buttermillk

3 tsp. baking soda

1 c. hot water

Stir the baking soda into the hot water to dissolve; set aside. Cream together the shortening and sugar. Add the eggs and vanilla and beat. With the mixer on low, add the water and soda mixture to the batter, mixing to incorporate. In a separate bowl, whisk together the flour, salt and baking cocoa. Add this mixture to the batter in spoonfuls, alternating with additions of the buttermilk, until all is well blended. Cover and place in the refrigerator for several hours. 

Spray the baking sheet with cooking spray. Drop the cookie dough by heaping tablespoons onto the pan; be sure not to crowd the cookies as they will spread out while they bake. I like to use a small ice cream scoop for uniformity of size. Bake in a preheated 350 degree oven for 9 minutes, or until the tops are no longer gooey.  This will make about 44 cookies (22 sandwiched whoopie pies). Allow to cool on wax paper before assembling. 

Fluffy Filling

1 c. whole or 2% milk

5 Tbsp. flour

1 c. shortening

3 c. powdered sugar (sorry, Sharon, I added a bit more than your recipe)

1 Tbsp. vanilla

dash salt

Place the milk into a small saucepan and slowly whisk in the flour, until all is blended. Whisking continuously, bring this mixture to a boil over medium heat and cook for several minutes to thicken. Set aside to cool. Beat the shortening, powdered sugar, dash salt, and vanilla together. Add the cooled milk mixture and beat everything together until it is light and fluffy, about ten minutes. Carefully place a generous amount of frosting on half of the cookies and place the other half on top. Wrap individually in plastic wrap and store in the freezer. Once they are frozen solid, place them into an airtight freezer bag or a tupperware container. If you are averse to freezing them, store the wrapped cookies in the frig.  Makes 22 whoopie pies.