| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ew text imp |
1 |
Servings |
INGREDIENTS
|
|
Cookie wafers: |
| 1 |
|
Box duncan hines dark fudge |
| 1/3 |
c |
Water |
| 2 |
tb |
Shortening —CREME FILLING—— |
| 3 1/2 |
c |
Powdered sugar |
| 1/2 |
tb |
Granulated sugar |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
c |
Shortening(no substitution) |
| 3 |
tb |
Hot water |
INSTRUCTIONS
Preheat oven to 325F. Blend all ingredients; then knead with your hands
until it is pliable like dough. Form dough into 3/4 inch balls and press
flat, 1/2 inch apart on greased cookie sheets. Bottom of a glass works nice
for this. Bake 4 to 6 minutes or until cookies are crunchy. I should think
you could refrigerate the dough in cylinder shaped rolls for a couple of
hours and slice 1/8 inch thick, as well. Let cookies cool on sheets.
Combine filling ingredients and mix well. Form into balls about 1/2 to 3/4
inch in diameter (this is a preference thing in the U.S. and part of the
great Oreo cookie debate!), again using your hands. Sandwich one filling in
the center of two cookies and carefully press down until the filling
spreads almost to the edge. Makes 2 dozen cookies (4 dozen wafers)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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