I wanted to share with you a very special cookie recipe today. If you make these cookies, your family will flip. They'll beg you to make them again, and again, and again. They are the kind of cookie that gets better if made a few days ahead of time. If they sit for a day or two, the cookie gets soft and they become dreamy. I love this recipe so much that I sent it into Gooseberry Patch...and they published it in this cookbook. You can find it on page 148 if you're interested. I love Gooseberry Patch, they have the coziest cookbooks!
They look like little gobs. They taste similar to a brownie...only better. Give them a try, you won't be sorry...unless you're dieting.
Chocolate Sandwich Cookies
- 2 boxes of devils food cake mix
- 4 eggs, lightly beaten
- 2/3 cup canola oil
Beat together cake mixes, eggs and oil; dough will be very stiff. Roll into one-inch balls; arrange on ungreased baking sheets (i prefer stoneware). Flatten each ball slightly. Bake @ 350 degrees for 8-10 minutes. Rotate your pans halfway through baking. Let cookies sit on baking sheet for about a minute, move to a cooking rack. Spread icing on the bottom of one cookie; place another cookie on top so icing is sandwiched between the two.
- 1 c milk
- 5 T all-purpose flour
- 1/2 c soft butter
- 1/2 cup crisco shortening
- 1 c sugar
- 1 t pure vanilla extract
Combine milk and flour in a saucepan over medium heat; cook and stir until thick. Cover and refrigerate. In a separate bowl, beat together butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture; beat for 10 full minutes with an electric mixer on medium speed. Make sure to lick the paddle.