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Oreo Cookies

Ingredients:

Cookie Wafers

    • 1 (18.25 oz) box Dark Fudge Cake Mix
    • 1/3 cup water
    • 2 tablespoons shortening

    Creme Filling:

    • 3 1/2 cups powdered sugar
    • 1/2 tablespoon granulated sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 cup shortening (no substitution)
    • 3 tablespoons hot water

    Directions:

    1. Preheat oven to 325F.
    2. 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.
    3. Bake 4 to 6 minutes or until cookies are crunchy.
    4. (You could probably 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.
    5. Combine filling ingredients and mix well. Form into balls about 1/2 to 3/4 inch in diameter, again using your hands.
    6. Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge.

    Recipe makes 2 dozen cookies (4 dozen wafers) This recipe is courtesy of Helen and is a close clone recipe.

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