Ingredients:
1 (18.25
ounce) pkg. Betty Crocker chocolate fudge cake mix
3 tablespoons
shortening, melted
1/2 cup cake flour, measured then sifted
1
egg
3 tablespoons water
2 tablespoons brown paste food coloring
(optional)*
Directions:
Combine the cookie
ingredients in a large bowl. Add the water a little bit at a time until
the dough forms. Cover and chill for 2 hours. Preheat oven to 350 degrees.
On a lightly floured surface roll out a portion of the dough to just under
one 16th of an inch thick. To cut, use a lid from a spice container with a
1 1/2-inch diameter (Schilling brand is good).
Arrange the cut
dough rounds on a cookie sheet that is sprayed with a light coating of
non-stick spray. Bake for 10 minutes. Remove wafers from the oven and cool
completely. As the cookies bake, make the filling (below) When the cookies
have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling
into a ball (just over 1/4-inch in diameter), and press it between two of
the cookies. Repeat with the remaining cookies.
*This is an
optional step to help recreate the color of the original cookie. If you do
not use the paste food coloring be sure to change the amount of water
added to the wafer cookies from 3 tablespoons to 1/4 cup. The food
coloring gives the cookies the dark brown, almost black color. The
coloring can be found with cake decorating supplies at art supply and
craft stores.
Filling: Soften 1 envelope unflavored gelatin in 1/4
cup cold water; set in heatproof cup in pan, simmering until clear. Cream
together shortening, confectioners' sugar and vanilla. Add cooled gelatin.
Beat 10 minutes. It seems like it would be easier to pipe this from a
pastry tube rather than spoon it onto the cookies. Press cookies gently
together to spread the
filling.
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