INGREDIENTS

INSTRUCTIONS

THE COOKIES
THE FILLING
Source: Gloria Pitzer's Secret Recipes (pamphlet)
Preheat oven to 400 degrees. Combine cake mix, eggs + water, oil and cocoa
powder. Blend well until you can form it into a ball. Let stand 20 minutes.
Form dough into 1/2-inch balls placed 2 inches apart on lightly greased
baking sheet Flatten each ball with bottom of a greased once drinking glass
that has been dipped in Nestle's Quik powder to deepen the color of the
cookies to resemble the originals. Bake 8 minutes. Immediately out of the
oven, flatten each cookie with the back of a pancake turner. Let cool 20
minutes while you prepare the filling.
The filling: Soften the gelatin in 1/4 C cold water and place in a pan of
hot water until clear. Meanwhile, beat the Crisco until fluffy, adding the
powdered sugar a little at a time. Add the vanilla and cooled gelatin and
beat 6 minutes. Shape into 1-inch balls and place between the bottom sides
of two cookies, pressing them gently but firmly together until the filling
becomes nicely rounded at the edges. Chill about one hour to set the
filling.
Posted to JEWISH-FOOD digest Volume 98 #020 by fancymom@juno.com (Frances
Kahn) on Jan 10, 1998

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