INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“No one knows the pain of rejected love like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: 6
Total Fat: <1g
Cholesterol: <1mg
Sodium: 4.3mg
Potassium: 14mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g