Photo by Martha Stewart
We finally had snow and after braving the weather all morning, I welcomed the warmth of my kitchen to made a batch of these Oreo cookies. They were even more delicious when I took them from the cooling rack and dipped them in chocolate.
1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening
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
Preheat oven to 325F. 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.
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.
Makes 2 dozen cookies