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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adapted from a recipe by Kathy . Not crunchy like the originals, but boy, are they good! DON'T make them too big, or they get unwieldy. Ingredients:
2 (18 1/4 ounce) boxes devil's food cake mix |
1 1/2 cups shortening |
4 eggs |
1 teaspoon vanilla extract |
3 ounces cream cheese |
1/2 cup butter |
4 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Set oven racks for upper third and middle third of oven. Preheat oven to 350 degrees F (180 degrees C).
2. Combine all cookie ingredients and mix well. Batter will be thick.
3. Roll dough into balls the size of nickels; you should have 48 balls. Place on two greased cookie sheets, about 2 inches apart. Bake for 8 to 10 minutes, switching sheets up for down, and rotating back to front, halfway through.
4. Cool on cookie sheets 5 minutes, then transfer to cooling racks until completely cool.
5. Meanwhile, beat together all filling ingredients. If using a stand or hand mixer, start VERY slowly, or sugar will spray all over the room! When blended, transfer to a gallon-size ziptop bag and refrigerate for 1-2 hours.
6. When cookies are cool and filling has set up slightly, cut off a corner of the ziptop bag and, using it like a pastry bag, pipe filling onto the bottoms of half of the cookies. Stick bottom-to-bottom with another, unfrosted cookie.
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