| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 50 | Cookies | |
INGREDIENTS
| 1 | 18-oz devil's food cake | |
| mix | ||
| 2 | Eggs plus | |
| 2 | T | Water |
| 2 | T | Oil |
| 1/2 | c | Cocoa powder |
| Nestle's Quik | ||
| 1 | Envelope unflavored gelatin | |
| 1/4 | c | Cold water |
| 1 | c | Crisco |
| 1 | lb | Powdered sugar, plus |
| 1 | c | Powdered sugar |
| 1 | t | Vanilla |
INSTRUCTIONS
1998 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 #016 by [email protected] (Frances Kahn) on Jan 8,
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