Before you even read this recipe, I want to warn you……..it has something in it that will make all you “uh…..how do I say this nicely?………Health conscious fans out there…actually weep!” That ingredient is………Crisco…yep that right, a pure cup of pure Crisco. Now you can quit reading any further, or you can read on and actually make the whoopie pies and digest some of the best little cookies this side of the Mississippi. Your choice. But if you go to the grave a year earlier by eatting these, you will go down a much happier person having had a whoopie pie. There, I’ve said it. Actually I received this recipe from a friend back in the 70’s and my neice Kerri wrote it down in my little spiral cookbook which I have had since I married in 73. It is the cookbook I cherish, as it has fingerprints in it from all three children, spilled cokes on pages, cocoa on certain pages, markings from little darlings that thumbed through it while sitting on the counter watching me cook. I wouldn’t take anything for it..It has so many memories of my childrens’ growing up years. These whoopie pies are perfect for boxing up in a shoebox and mailing to kids away at school or military. Trust me, the Crisco just makes them easier to digest.
2 cups sugar
1 cup crisco
2 eggs
1 cup buttermilk
2 teas vanilla
4 cups flour
1 cup cocoa
2 teas salt
2 teas baking soda dissolved in 1 cup hot water
Mix crisco, sugar and eggs together. Add rest of ingredients and blend well. Drop by table onto cookie sheet unto greased cookie sheet and bake for about 13 min at 400 degrees.
Put 2 cookies together with the filling:
Beat 2 egg whites until stiff; add 4 tables flour, 2 teas vanilla and then add 2 cups powdered sugar. Add 4 tables milk, 1 cup crisco and then 2 more cups powdered sugar. Beat all ingredients very well. Put 2 tables filling over bottom of one cooke and top with another cookie making a sandwich out two cookies.
Chocolate Castles 