Oreo Cookies

Yield: 48 servings

Ingredients

Cookie Dough

• 1 (18.25 ounce) box devil's food cake mix*
• 2 eggs
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 1/2 cup bitter cocoa powder

Cookie Filling

• 1 envelope unflavored gelatine
• 1/4 cup cold water
• 1 cup Crisco
• 1 teaspoon vanilla extract
• 1 pound + 1 cup confectioners' sugar

Instructions

Cookie Dough

1. Blend all ingredients together until the dough can be shaped into a smooth ball. Let it stand 20 minutes, loosely covered.
2. Form dough into marble-size balls. Place 2 inches apart on greased cookie sheet. Flatten each with smooth bottom of a drinking glass greased once and dipped into Nestles' Quick Powder (or use sweetened chocolate drink powder). Bake at 400 degrees F for 8 minutes. Remove cookies at once from baking sheet, to paper toweling and immediately flatten each cookie with back of pancake turner. Let cool 20 minutes.
3. Fill with Cookie Filling mixture.

Cookie Filling

1. Soften gelatine in cold water. Place in heatproof cup in pan of hot water until gelatine is transparent.
2. Meanwhile beat Crisco until fluffy, adding vanilla extract and sugar a little at a time. Beat in gelatine mixture when it is completely cooled, but not yet "set" or firm.
3. When cooled, shape filling into 1 inch balls. Place between the two bottom sides of the cooled cookies, pressing gently until filling has spread to edge of cookies and rounded out like the originals.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.