Hucklebucks are what Carol calls a beloved cookie from her childhood.  It consists of a pair of soft cookies with a filling containing marshmallow cream.  Carol made them for Christmas and commented that she made them smaller than she remembered them.  As I looked over the internet for the origin of this unusual name, I learned that it appears that hucklebuck is an alternate name for what is more usually called a whoopie pie, and which is indeed usually larger.

This is the old recipe, handwritten on the inside of one of our oldest cookbooks.  It makes about 30 cookies

For the cookie

3/4 cup shortening

2 eggs

¾ cup cocoa

1-1/2 tsp. vanilla

1-1/2 cups sugar

1-1/2 cups milk

3 cups sifted all-purpose flour

3 tsp. baking powder

¾ tsp. salt

For the filling

¾ cup (1-1/2 sticks) unsalted butter

1/8 tsp. salt

1-1/2 tsp. vanilla

2 cups confectioner’s sugar

1 Tbs. milk

1 cup marshmallow cream (or fluff)

Preheat oven to 400 degrees.

Cream together shortening, eggs, cocoa, vanilla, and sugar.  Mic together the flour, baking powder, and salt.  Add the milk to the creamed mixture alternately with the dry ingredients.  Mix until smooth.  Drop by tablespoons on baking sheets covered with baking mats or parchment.  Bake for 7-8 minutes.  The cookies will be soft and about 2.5 inches in diameter.  Allow to cool completely.

While the cookies cool, mix together in a stand mixer the filling ingredients.  Start by creaming the butter with the confectioner’s sugar.  Add the salt, vanilla, and milk.  Fold in the marshmallow cream.  Add additional milk if necessary to have a spreadable consistency for the filling.

When the cookies are fully cool, fill them with the filling. Here are Carol and Amanda at work.