| 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
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”