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.