Oreo Cookie-Copy Kat
By: Michelle La Clair
Published: Saturday, February 20, 2010 - 5:12pm

Ingredients




Oreo Cookies

Cookie Wafers:

1 (18.25 oz) box Dark Fudge Cake Mix
 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

Preparation

1 Oreo Cookies 2 Cookie Wafers: 3 Oz) box Dark Fudge Cake Mix 4 Cup water 5 Tablespoons shortening 6 Creme Filling: 7 Cups powdered sugar 8 Tablespoon granulated sugar 9 Teaspoon vanilla extract 10 Cup shortening (no substitution) 11 Tablespoons hot water 12 Preheat oven to 325F. 13 Blend all ingredients; then knead with your hands until it is pliable like dough. Form dough into 3/4 inch balls 14 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 15 Crunchy. 16 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. 17 Let cookies cool on sheets. 18 Combine filling ingredients and mix well. Form into balls about 1/2 to 3/4 inch in diameter, again using your hands. 19 Sandwich one filling in the center of two cookies and carefully press down until 20 The filling spreads almost to the edge.

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