I’m back from vacation and so happy to be blogging again. I missed all my blogger friends, and I can’t wait to read each and every one of your blogs to see what you’ve been up to while I’ve been away. 😉
Since school has started, or will be starting soon – depending on where you live, I thought I would post a recipe for some delicious and easy to make sandwich cookies that would be a great accompaniment to any lunchbox.
Cream-Filled Chocolate Sandwich Cookies
1 (18.4 ounce) box Betty Crocker Super Moist Triple Chocolate Fudge cake mix
1/3 cup water
2 tablespoons shortening
3 1/2 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening
3 tablespoons hot water
Preheat oven to 325 degrees.
For cookie wafers – blend all ingredients; knead with your hands until dough is pliable. Form dough into 3/4 inch balls and place 1/2-inch apart on greased cookie sheets. Press flat carefully with the bottom of a glass, jar or can – whatever works best for you. Bake for 4 – 6 minutes. Cool on wire rack.
For cream filling – combine filling ingredients and mix well. Form into 3/4 inch balls.
Sandwich one filling in the center of two cookies and carefully press down until filling spreads almost to the edge.
Makes approximately 2 dozen cookies.