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Williams-Sonama "Sweetie Pies"

CindyJ Jan 19, 2009 06:03 AM

I saw these cookies on the W-S website http://www.williams-sonoma.com/produc... . I'm not much of a baker, but I'm pretty good at following a recipe, and I'd love to try my hand at making a batch. The description says they're like whoopie pies made with red velvet cakes with a buttercream filling. Can anyone help me with a recipe?

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  1. j
    jsaimd RE: CindyJ Jan 19, 2009 06:50 AM

    From google:


    7 Replies
    1. re: jsaimd
      CindyJ RE: jsaimd Jan 19, 2009 07:46 AM

      Looks like a great recipe. Thanks! But one thing I can't figure out is how to make the cookies heart-shaped. This recipe makes a batter which is spooned onto the baking sheets. The W-S cookies look like they're shaped from cookie cutters. Is there a way to shape cookies from batter?

      1. re: CindyJ
        harryharry RE: CindyJ Jan 19, 2009 07:55 AM

        They are baked in a mold -http://www.joann.com/joann/catalog.js... - don't put too much batter in each mold - you will probably need to cut the tops off to get an even surface.

        1. re: harryharry
          CindyJ RE: harryharry Jan 19, 2009 08:21 AM

          Perfect! And my local JoAnn's has the molds in stock. Now all I need is a recipe for a raspberry buttercream filling.

          1. re: CindyJ
            dolores RE: CindyJ Jan 19, 2009 08:35 AM

            Well don't those look yummy! I guess lacking a mold one could cut out hearts and eat the extra cake.

            For the buttercream, it appears from googling that some use frozen raspberries and some use raspberry liquer, adding to a regular buttercream frosting. Just regulate for consistency, I guess.

            Since the cream cheese and marshmallow filling sounds so good, were it me I would ice with the raspberry buttercream, rather than use it as a filling.

            1. re: dolores
              CindyJ RE: dolores Jan 19, 2009 09:48 AM

              I found that the molds that harryharry suggested are available at my local JoAnn's craft shop. Once I pick them up, I'm ready to try it. It'll be a drawn-out process, though, because the mold only makes 6 at a time.

              1. re: CindyJ
                chowser RE: CindyJ Mar 9, 2009 01:26 PM

                You can also print out the right size heart shapes off the computer. Put parchment paper over it and pipe the dough out, about 3/4" tall, I'd guess. It's pretty soft dough. You can use a ziploc bag if you don't have a pastry bag w/ a round tip. You can also freehand a heart but it takes practice--squeeze up, and pull down to a point then do the other side. But tracing is pretty easy.

          2. re: harryharry
            rnsmelody RE: harryharry Jan 19, 2009 11:22 AM

            thanks for the link to joann.com I just purchased 2. http://www.joann.com/joann/catalog.js... They are on sale for $7.49 and if you sign up for acct. you can get s&h 2.95 with a 40% off coupon SED031! which makes the deal even sweeter

      2. jspear RE: CindyJ Mar 9, 2009 10:41 AM

        If you want an authentic Whoppie Pie recipe, 80 years old, let me know. The one I have is not red velvet though.

        15 Replies
        1. re: jspear
          MaryDC RE: jspear Mar 9, 2009 12:20 PM

          jspear, I'd love the recipe - thank you for the offer!

          1. re: jspear
            chowser RE: jspear Mar 9, 2009 01:22 PM

            Does it use butter, lard, or vegetable shortening? I've found that ones that use lard or vegetable shortening turn out better and haven't found one that's as good that uses butter.

            1. re: chowser
              jspear RE: chowser Mar 9, 2009 03:41 PM

              Mine uses lard, I use vegetable shortening but even that changes the taste. My father's nanny made them for us up until the 80's and would pack them in shirt boxes and ship them down to the summer house, weekly. I will get my copy and post it.....

              1. re: jspear
                jspear RE: jspear Mar 9, 2009 03:53 PM

                Here is the Whoopie Pie Recipe from Hazel

                2 sticks of margarine (1 cup)
                2 cups sugar
                4 egg yolks
                8 tablespoons cocoa
                2 teaspoons baking powder
                2 teaspoons baking powder
                2 teaspoons soda
                1/2 teaspoon salt
                4 cups flour
                2 teaspoons vanilla
                2 cups buttermilk (scant)

                Cream margarine and sugar, beat in egg yolks. Add vanilla.

                Sift all dry ingredients together and add alternatively with the buttermilk.

                Drop by soup spoonfuls on cookie sheet and bake in 350 degree oven 10-15 minutes.


                1 cup and 2 tablespoons spry
                1 pkg conf. sugar maybe 1/4 cup more
                4 egg whites (beaten)

                Cream spy and conf. sugar add salt and vanilla, 1/4 tsp of salt, 2 of vanilla.

                Add beaten whites and mix until well blended.

                Blend in two tablespoons of marshmallow fluff.

                This is typed exactly as written and I have had great success with this recipe. Sometimes you have to trim the sides of these as Hazel did for uniformity and makes for a more "cakelike" pie. Hazel would be thrilled to have others use her recipe, although she would not share it when she was making them......Please let me know if you try it or change it for the better. This filling is great, I have tried one from a roe that is heavier and not as tasty.....I also have a pumpkin one with a different filling if people are interested, that would take some searching....

                1. re: jspear
                  chowser RE: jspear Mar 10, 2009 04:40 AM

                  Thanks. What is spry? Or is it spy?

                  1. re: chowser
                    jspear RE: chowser Mar 10, 2009 05:08 AM

                    I use crisco instead. As I said, I typed it exactly as written but I think it was a brand of lard......

                    1. re: jspear
                      rockycat RE: jspear Mar 10, 2009 06:24 AM

                      Oh my, no. Spry was a brand of vegetable shortening. Crisco should work just fine.
                      Is your family from New England? I have some of my aunt's hand-typed recipes and many call for Spry. She lived in CT, passed away almost 10 years ago aged 90+, and kept a kosher home all her life.

                      1. re: rockycat
                        jspear RE: rockycat Mar 10, 2009 06:31 AM

                        Found it on Wikkipedia, vegetable shortening.....Hazel used it until her passing in the 90's, I think she had it horded. Unfortuately, I taste a textural difference but she could have "forgotten" a secret ingredient. My family is from the Bath Maine area. These were her specialty, Gram's were blueberry muffins which were actually small pound cakes with blueberries, the recipe died with her. I have many of Hazel's handwritten recipes, molasses cookies and such. I used to have her baked beans recipe but have misplaced it. She made them in an oil burning kitchen stove that also heated her pink kitchen with cat accents, it always smelled like cinnamon/nutmeg, even years after her passing when we cleaned the place out.......

                      2. re: jspear
                        chowser RE: jspear Mar 10, 2009 09:20 AM

                        I'm going to use something different in the frosting than Crisco. I don't like that Crisco mouthfeel feel. Maybe I'll try something like coconut oil, or butter.

                        1. re: chowser
                          jspear RE: chowser Mar 10, 2009 11:15 AM

                          I have another filling made with a roe that I use in a pumpkin whoopie pie that is lighter if you would like it. It has more of a vanilla frosting flavor....let me know if you want it.....

                          1. re: jspear
                            greygarious RE: jspear Mar 10, 2009 11:23 AM

                            Do you mean "roux"? "Roe" is fish eggs.

                            1. re: greygarious
                              chowser RE: greygarious Mar 10, 2009 11:32 AM

                              Caviar whoopie pies...

                              1. re: chowser
                                jspear RE: chowser Mar 10, 2009 11:52 AM

                                What's your point ;)

                                1. re: jspear
                                  chowser RE: jspear Mar 10, 2009 11:54 AM

                                  Too upscale for me!;-) I'll stick with Crisco.

                            2. re: jspear
                              chowser RE: jspear Mar 10, 2009 11:32 AM

                              Thanks--I have one that I like. It uses butter which I like better in the frosting, though I'm still finding that the best whoopie pies use Crisco. I was surprised to find that in Amish country, too.

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