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67 - Whooppee Pies




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

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67 - Whooppee Pies

(by Shirley McNevich)

1 cup Crisco
2 cups white sugar
4 eggs
1 cup hot tap water
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup Hershey's cocoa
4 cups flour

In a mixer, combine Crisco, sugar. Add 2 whole eggs and then add another 2 egg yolks (save whites of the two eggs for the icing). Add hot water, cocoa, baking soda, baking powder, salt and gradually add flour. Beat until smooth. Drop teaspoonsful on a greased cookie sheet about an inch apart. Bake at 400 degrees for 10 minutes. Let them cool before icing. Icing: beat the two leftover egg whites until stiff. Set the egg whites aside. In a mixing bowl, combine 1 1/2 cups Crisco, 2 tsp. vanilla, then add the 2 egg whites. Add 1 pound box of Domino's powdered sugar a little at a time. Beat until creamy. When cookies are cool, spread icing on one cookie (bottom side) and then top with another cookie (bottom side facing icing). You can freeze them by wrapping each pie in saran wrap and placing in a container.


 

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