Katie, I’m not home to see the recipe, I’m at work now, but I’ll check on it this weekend (it’s Friday 03/13 now….oh, it’s Friday the 13th!) lol. Most likely it’s 1/2 or 1 teaspoon, not usually anymore than that. I also use unsalted butter in most all of my baking recipes. Look at the chocolate whoopee pies and the pumpkin, most likely they are the same amount of salt. I hope this helps for today of you were going to make them today. I’ll get back to you tonight or tomorrow. 🙂
Hi Barbara! I wondered about this in the past also and found out why when making a Red Velvet cake. When you add it directly into the recipe, it fizzles more, it can make your batter puffy because of the fizzle reaction. I remember when I added the baking soda into the Red Velvet cake, I was thinking I had done something wrong. Even though your recipe will still turn out fine, it just prevents that puffy fizzle thing from happening. Hope this helps. 🙂
I’m not sure, but most likely you didn’t beat the egg whites long enough, it’s hard to say unless I could see what you did. Fixing it…..maybe add more confectioner sugar, not sure. It’s real important to beat the egg whites to the stiff stage where the egg whites form stiff peaks when the beater is lifted. Sometimes it can be the humidity or where you live. I hope this helps.
Did you beat your egg whites until they were stiff? Could be the humidity or altitude….maybe add more powdered sugar and a little more Crisco. It’s real important to make sure the egg whites are stiff before adding the rest of the ingredients. Make sure your egg whites are room temperature also….hope this helps.
I would think so Natalie. I’m not one to freeze many things but have frozen cookie dough before and it’s the same as a cookie. This Whoopie pie dough I would freeze but would not the chocolate for pumpkin as they are more of a fluffy batter. Just my opinion.
I’d really like to make these but I’m wondering if you can you use anything besides Crisco for the filling? It leaves such a nasty taste and mouth feel…
Debbie, there are other Whoopie Pie filling recipes out there, you should be able to Google. I have made other ways but this filling if an actual Amish recipe from and old Amish cookbook I purchased while visiting family in PA. There are certainly other recipes, but I don’t feel this recipe is more whipped and does not leave that Crisco taste in your mouth the way some Crisco icings can do. It’s just a matter of taste. When I have time I’ll post another filling recipe for you.
I never refrigerate them and have not had any issues in the years I’ve been making them. The Amish sell them up north in open farmer’s markets in all types of weather…in doors and outside stands/
Rosetta Bakes! 
How much salt to add to the cookie part. The ingredients doesn’t say but in the directions it says add salt?
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Katie, I’m not home to see the recipe, I’m at work now, but I’ll check on it this weekend (it’s Friday 03/13 now….oh, it’s Friday the 13th!) lol. Most likely it’s 1/2 or 1 teaspoon, not usually anymore than that. I also use unsalted butter in most all of my baking recipes. Look at the chocolate whoopee pies and the pumpkin, most likely they are the same amount of salt. I hope this helps for today of you were going to make them today. I’ll get back to you tonight or tomorrow. 🙂
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The recipe is updated …it’s 1/2 teaspoon salt. Thanks! 🙂
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What’s the purpose of dissolving the baking soda in water before adding?
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Hi Barbara! I wondered about this in the past also and found out why when making a Red Velvet cake. When you add it directly into the recipe, it fizzles more, it can make your batter puffy because of the fizzle reaction. I remember when I added the baking soda into the Red Velvet cake, I was thinking I had done something wrong. Even though your recipe will still turn out fine, it just prevents that puffy fizzle thing from happening. Hope this helps. 🙂
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How many does this recipe make? Thanks
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Diane, sorry it’s taken me so long to respond, but it makes approximately 2 dozen.
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I made the filling but it’s a little runny—-anyway to fix it?
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I’m not sure, but most likely you didn’t beat the egg whites long enough, it’s hard to say unless I could see what you did. Fixing it…..maybe add more confectioner sugar, not sure. It’s real important to beat the egg whites to the stiff stage where the egg whites form stiff peaks when the beater is lifted. Sometimes it can be the humidity or where you live. I hope this helps.
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Did you beat your egg whites until they were stiff? Could be the humidity or altitude….maybe add more powdered sugar and a little more Crisco. It’s real important to make sure the egg whites are stiff before adding the rest of the ingredients. Make sure your egg whites are room temperature also….hope this helps.
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I see it says to use 1 minute oatmeal, is this the quick cooking kind? I only have old fashioned on hand, can I use it??
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I’ve used the old fashioned before….seemed okay.
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Can the cookie dough be frozen?
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I would think so Natalie. I’m not one to freeze many things but have frozen cookie dough before and it’s the same as a cookie. This Whoopie pie dough I would freeze but would not the chocolate for pumpkin as they are more of a fluffy batter. Just my opinion.
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I’d really like to make these but I’m wondering if you can you use anything besides Crisco for the filling? It leaves such a nasty taste and mouth feel…
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Debbie, there are other Whoopie Pie filling recipes out there, you should be able to Google. I have made other ways but this filling if an actual Amish recipe from and old Amish cookbook I purchased while visiting family in PA. There are certainly other recipes, but I don’t feel this recipe is more whipped and does not leave that Crisco taste in your mouth the way some Crisco icings can do. It’s just a matter of taste. When I have time I’ll post another filling recipe for you.
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Do the pies need to be refrigerated since the filling contains raw eggs and milk ? Any other food safety precautions I need to be mindful of?
Thank you!
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I never refrigerate them and have not had any issues in the years I’ve been making them. The Amish sell them up north in open farmer’s markets in all types of weather…in doors and outside stands/
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