Oreo Sandwich Cookies
Yield
2 dozen cookies (4 dozen waferPrep
45 minCook
5 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie wafers | |||
| 1 | each |
cake mix
box, fudge |
|
| ⅓ | cup |
water
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| Cream filling | |||
| 3 ½ | cups |
powdered sugar
|
|
| ½ | tablespoon |
sugar
granulated |
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
vegetable shortening
no substitution |
*
|
| 3 | tablespoons |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie wafers | |||
| 1 | each |
cake mix
box, fudge |
|
| 79 | ml |
water
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| Cream filling | |||
| 828 | ml |
powdered sugar
|
|
| 7.5 | ml |
sugar
granulated |
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
vegetable shortening
no substitution |
*
|
| 45 | ml |
water
hot |
|
Directions
Preheat oven to 325℉ (160℃).
Blend all ingredients; then knead with your hands until it is pliable like dough.
Form dough into ¾ inch balls and press flat, ½ 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 ⅛ inch thick, as well.
Let cookies cool on sheets.
Combine filling ingredients and mix well.
Form into balls about ½ to ¾ inch in diameter, 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.
