KID SAFE WHOOPIE PIES

Kid Safe Whoopie Pies image

I could not find a kid safe (no raw eggs in filling) whoopie pie recipe anywhere until this one! Whenever we visit any Amish markets, I love buying whoopie pies, but was always worried about our 4 kids having them because of the raw egg whites. This filling is just as delicious and contains no eggs :) If you have never had or heard of whoopie pies, they are big soft chocolate cookies with creamy filling. I know...not a pie at all! These are great and kid friendly!

Provided by Karen..

Categories Drop Cookies

Time 40m

Yield 24 whoopie pies

Number Of Ingredients 17

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Ingredients

1/2 cup hot water
1/2 cup baking cocoa
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup milk
3 tablespoons all-purpose flour
1 dash salt
3/4 cup shortening
1 1/2 cups confectioners' sugar
2 teaspoons vanilla

Steps:

Preheat oven to 350 degrees.
In a small bowl or measuring cup, combine hot water and cocoa and mix well.
Cool for 5 to 10 minutes.
In a large bowl, cream shortening and sugar.
Add cocoa mixture, eggs and vanilla and mix well.
Combine dry ingredients and add alternately to creamed mixture with buttermilk.
Mix until well combined.
Drop by rounded tablespoonfuls onto a greased cookie sheet about 2 inches apart.
Flatten slightly with the back of a spoon.
Bake for 10 to 12 minutes or until just firm to touch.
Remove to racks to cool.
Filling: In a saucepan, combine flour and salt.
Gradually whisk in milk until smooth.
Stir constantly over medium-high heat until thick, about 5 minutes.
Remove from heat and pour or spoon into a bowl, cover and refrigerate until completely chilled.
In a medium bowl, cream shortening, sugar and vanilla.
Add chilled mixture and beat for 5 to 7 minutes until fluffy.
Spread filling on half of the cookies and top with remaining cookies.
Individually wrap with plastic wrap and store in refrigerator.

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