Homemade Oreo Cookies

Photo by Martha Stewart

We finally had snow and after braving the weather all morning, I welcomed the warmth of my kitchen to made a batch of these Oreo cookies. They were even more delicious when I took them from the cooling rack and dipped them in chocolate.

Cookie Wafer:

1 (18.25 oz) box Dark Fudge Cake Mix

1/3 cup water

2 tablespoons shortening

Crème 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

Preheat oven to 325F. 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.

Bake 4 to 6 minutes or until cookies are crunchy.

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.

Combine filling ingredients and mix well. Form into balls about 1/2 to

3/4 inch in diameter, 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