Oreo Sandwich Cookies

Photo: flickr user trekkyandy

Ingredients

1 box duncan hines dark fudge

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(no substitution)

3 tablespoons Hot water

Preparation

Preheat oven to 325F. Blend first 3 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. 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 1/8 inch thick, as well. Let cookies cool on sheets.

To make filling, combine remaining ingredients and mix well. Form into balls about 1/2 to 3/4 inch in diameter (this is a preference thing in the U.S. and part of the great Oreo cookie debate!), 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.

Makes 2 dozen cookies (4 dozen wafers)