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Oreo Sandwich Cookies
Author/Submitted by:
Servings: 1
Categories:
Cookies
/
Desserts
Ingredients: 1
(18 25 oz) box Duncan Hines
Dark Fudge Cake Mix 1/3
c
Water 2
tb
Shortening
CREME FILLING: 3 1/2
c
Powdered sugar 1/2
tb
Sugar 1/2
ts
Vanilla extract 1/2
c
Shortening (no
Substitution) 3
tb
Hot water
Directions:
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. 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 (this is a preference thing in the U.S. and
part of the great Oreo cookie debate!), 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 (4 dozen wafers)
**Here's the best part. You can make your own preference line of Oreo
Double Stuff (double up on the filling), or create Oreo Big Stuff
(bake extra large monster cookie wafers and use, oh say triple
filling!). Or they recommend Triple Stuf, or Quadruple Stuf,
Quintuple Stuf...and the author begs for somebody to slap him quick.
How about an Oreo torte! *Evil grin*
COOKIE WAFERS:
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