These are the Whoopie Pies that were an integral part of my life as a child growing up in Kittery in the ‘50s. I remember that in 3rd grade I figured out I had immense trading power at lunch time if Mom had packed a Whoopie or two in my Shirley Temple lunch box.

I read with interest Sandy Oliver’s fascinating piece on Whoopie Pies and their origins. My dear friend Julie Ann Floyd MD now of Key West, grew up just outside of Pittsburg and she told me that this concoction is known as a “GOB” in her neck of the woods. Whoopie Pie sounds so much more intriguing, don’t you think?

MOM’S WHOOPIE PIES

FOR THE “COOKIES”
¾ stick unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
5 Tablespoons unsweetened cocoa
2 cups all-purpose flour
1-¼ teaspoons baking soda
¼ teaspoon salt
1 cup milk

Cream butter with sugar until fluffy; add vanilla and cocoa. Combine flour with baking soda and salt and mix into creamed mixture with milk. Beat until smooth. Drop batter onto ungreased baking sheet and bake in a preheated 350°F oven for 12-14 minutes. Cool completely before filling.

Yield: 36 halves =18 whoopie pies.

FOR THE FILLING:
¾ cup plain Crisco™ solid vegetable shortening
¾ cup powdered sugar, sifted
6 heaping Tablespoons Marshmallow Fluff™
1 teaspoon vanilla extract

Combine all ingredients in a medium bowl and beat on low speed with electric mixer until smooth.

Paula Anderson is a contributing writer to Maine Food & Lifestyle magazine, as well as a columnist for 3 Maine Newspapers with a focus on food, nutrition, and entertaining.