Email to Chefmom, Tami L. Smith      

Pennsylvania Gobs a.k.a. "Whoopie Pies"

List of Ingredients

3/4 cup boiling water
3/4 cup dutch process cocoa
4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup crisco shortening
2 cups sugar
1 egg
2 egg yolks
2/3 cup sour milk or buttermilk




Recipe

Preheat the oven to 350°.

In a bowl or measuring cup, mix the boiling water and cocoa, stir until smooth, set aside to cool.

Sift the dry ingredients and set aside.

In a mixing bowl, cream the crisco and sugar, add eggs and yolks and beat. Scrape the bowl. Alternate the milk and dry ingredients in 3 stages. Stir in the cocoa mixture.

Drop onto lightly greased sheet pans, parchment or silpat covered sheet pans, depending on your preference. I like to use cookie scoops, you will get a more consistent cookie, but you can use the classic two spoon method, try to be consistent with the amount of dough to make nice sandwiches.

Bake until the center is puffed and when you touch it, it is firm and spongy, like a cake. Baking time will depend on size. When cool, match up equal sized cookies, turn them over, fill with your favorite buttercream, or mine with a piping bag or spoon, top with the other cookie.

These freeze, even filled, great. Just thaw as you want them and enjoy!! I find that the little ones tend to roll around a bit, so I like to place them in a little candy cup to serve.

Yield: depends on size