Cream Filled Sandwich Cookies
Like the popular Oreo cookies, these creations are an all time favorite.
Ingredients:
Cookie wafers:
1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 Tbs. shortening
Creme Filling:
3 1/2 cups powdered sugar
1/2 Tbs. granulated sugar
1/2 tsp vanilla extract
1/2 cup shortening (no substitution)
3 Tbs. hot water
Steps:
Preheat oven 325F
Blend all ingredients, then kneed with your hands until it is pliable like dough.
Form dough into 3/4" balls and press flat 1/2" apart on greased cookie sheets-bottom of a glass works nicely for this.
Bake 4-6 minutes or unitl cookies are crunchy...you could probably refrigerate dough in log shaped rolls for a 2 hours and slice 1/8" thick as well.
Let cookies cool on sheets.
Combine filling ingredients and mix well.
Form into balls about 1/2 to 3/4" in diameter, again using your hands.
Sandwich one filling in the center of 2 cookies and carefully press down until the filling spreads almost to the edge.
Makes 2 dozen cookies <4 dozen wafers>
Choco Mint Pillows
1 c sugar 1 c butter or margarine, softened 1 egg 1 tsp vanilla
3 c all-purpose flour 1 tsp baking powder 1/4 tsp salt 49 chocolate sandwich mints
Heat oven 400F. In large mixing bowl, combine sugar, butter, egg and vanilla. Beat at medium speed in mixer until light and fluffy. Add flour, baking powder, and salt. Beat at low speed until soft dough forms.
Divide dough in half. On well floured surface, roll half of dough into 13x9" rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into 13x9" rectangle.
Discard top sheet of wax paper. Carefully turn second rectangle over mint topped dough, matching edges. Using scalloped pastry wheel (a zig zag pattern), cut dough evenly between mints. Gently press edges of pillows sealed.
Place pillows 2 " apart on ungreased cookie sheets. Bake 9-12 minutes or until edges are light golden brown. Cool completely before storing. Makes about 4 dozen.
A Cookies Lover's Collection