Nothing says Maine quite like a classic Whoopie Pie—the official "State Treat" as of 2011. While there are many modern variations, the most authentic Maine recipes typically rely on shortening for that specific "bakery-style" texture and often feature a touch of Marshmallow Fluff in the filling.

Here is a recipe based on the traditional Maine style from the Maine Bicentennial Community Cookbook.

The Chocolate Cakes

This batter creates a stiff, cake-like cookie that stays soft but holds its shape.

Ingredients:

• 1/2 cup vegetable shortening

• 1 1/2 cups sugar

• 2 eggs

• 1/2 cup unsweetened cocoa powder (mixed with 1/2 cup hot water)

• 1/2 cup sour milk (or buttermilk)

• 1 tsp vanilla extract

• 2 2/3 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

Instructions:

1. Prep: Preheat your oven to 375°F and grease your baking sheets.

2. Cream: Beat shortening and sugar together, then add the eggs and mix well.

3. Mix Liquids: Stir your cocoa/hot water mixture, vanilla, and sour milk into the creamed base.

4. Combine: Sift the dry ingredients together and gradually add them to the wet mixture until smooth.

5. Bake: Drop by rounded spoonfuls onto the sheets. Bake for approximately 10–12 minutes. Let them cool completely on a wire rack before filling.

The Classic Maine Filling

Many Mainers swear by a "cooked" filling or one heavily featuring Marshmallow Fluff for stability.

Ingredients:

• 2 cups Marshmallow Fluff (or creme)

• 1 1/2 cups powdered sugar

• 1 cup vegetable shortening

• 1 1/2 tsp vanilla extract

Instructions:

1. Whip: Using a stand mixer or hand mixer, beat the Fluff, powdered sugar, and shortening together until white and very fluffy.

2. Flavor: Beat in the vanilla extract.

3. Assemble: Spread a generous dollop on the flat side of one cake, then press a second cake on top.

Pro Tips for the Best Result

• The Wrap: Authentic Maine whoopie pies are almost always individually wrapped in plastic wrap. This helps the cakes "ripen" and stay moist.

• Sour Milk Hack: If you don't have sour milk, just add 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit for 5 minutes.

• Size Matters: Use a medium cookie scoop to ensure your cakes are uniform so they match up perfectly when you sandwich them.