Oreo Cookies
Preheat oven to 325F.
COOKIE WAFERS:
1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening
CREME FILLING:
3 1/2 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening (no substitution)
3 tablespoons hot water
Makes 2 dozen cookies (4 dozen wafers)
Blend all ingredients; then knead with your hands until it is pliable like dough.
Form dough into 3/4 inch balls and press flat, 1/2 inch apart on greased cookie sheets.
Bottom of a glass works nice for this.
Bake 4 to 6 minutes or until cookies are crunchy.
I should think you could refrigerate the dough in cylinder shaped rolls for a couple of hours and slice 1/8 inch thick, as well.
Let cookies cool on sheets.
Combine filling ingredients and mix well.
Form into balls about 1/2 to 3/4 inch in diameter, again using your hands.
Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge.
Preheat oven to 325F.
COOKIE WAFERS:
1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening
CREME FILLING:
3 1/2 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening (no substitution)
3 tablespoons hot water
Makes 2 dozen cookies (4 dozen wafers)
Blend all ingredients; then knead with your hands until it is pliable like dough.
Form dough into 3/4 inch balls and press flat, 1/2 inch apart on greased cookie sheets.
Bottom of a glass works nice for this.
Bake 4 to 6 minutes or until cookies are crunchy.
I should think you could refrigerate the dough in cylinder shaped rolls for a couple of hours and slice 1/8 inch thick, as well.
Let cookies cool on sheets.
Combine filling ingredients and mix well.
Form into balls about 1/2 to 3/4 inch in diameter, again using your hands.
Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge.
