| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | 1 | Servings | ||
INGREDIENTS
| 1 | Duncan (18.25-oz) Hines Dark Dutch Fudge cake mix | |
| 1/3 | c | Water |
| 2 | tb | Shortening |
| 3 1/2 | c | Powdered sugar |
| 1/2 | tb | Granulated sugar |
| 1/2 | ts | Vanilla extract |
| 1/2 | c | Shortening |
| 3 | tb | Hot water |
INSTRUCTIONS
COOKIE FILLING 1. Preheat the oven to 325 degrees F. 2. Blend all the cookie ingredients with an electric mixer, then knead with your hands until it reaches the consistency of dough. 3. Form the dough into balls about 3/4 inch in diameter and press flat 1/2 inch apart on greased cookie sheets. Bake for 4-6 minutes, or until cookies are crunchy. 4. Let the cookies cool on the sheets. 5. As the cookies cool, combine the filling ingredients well with an electric mixer. 6. With your hands form the filling into balls about 1/2 to 3/4 inch in diameter. 7. Place a filling ball in the center of the flat side of a cool cookie and press with another cookie, flat side down, until the filling spreads to the edge. Makes 2 dozen cookies This recipe is from MORE TOP SECRET RECIPES cookbook. Author Todd Wilbur. Copyright 1994 Posted to Bakery-Shoppe Digest V1 #218 by "Bonnie" <solomon1@kcsnet.com> on Sep 4, 1997
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