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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
2.0 Boxes of Devil's Food Cake Mix
4.0 of eggs
2.0 of 8 ounce packages of cream cheese
1.0 Teaspoons of vanilla
1.0 of cube of softened butter
2.0 Cups of Powdered Sugar
1.0 Cups of Vegetable Shortening
Instructions
Cookies: combine the two packages of devil's food cake, eggs, and shortening together. Mix together well, this should become the consistency of firm dough. Form the dough into small balls (for desired sized cookies), and place onto a cookie sheet. Bake the cookies on 350 degrees for about 9 minutes or until the cracks on the cookies look dry. Place cookies on a rack to cool and continue process with remaining dough. Let the cookies cool completely before filling. Filling: In a mixer combine the cream cheese and butter and cream together until smooth. Add the vanilla and mix together for approximately 1 minute. Gradually and the sugar about 1/2 cup at a time. After all the sugar is added mix on high speed for approximately 3 minutes or until the filling is fluffy and smooth. Take one cooled cookie and add a dollop of filling and smooth around cookie finish by placing a second cookie on top of the filling.