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Oreo Sandwich Cookies

 
6c5e38a886e13217481c 550
291

Yield

2

dozen cookies (4 dozen wafer

Prep

45

min

Cook

5

min

Ready

90

min

Low Cholesterol, Trans-fat Free
 

Ingredients

Cookie wafers
1 each cake mix
box, fudge
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 103419% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 863mg 36%
Total Carbohydrate 69g 69%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 0%
Calcium 18% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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