Devil’s Food Sandwich Cookies
¾ c. shortening
8 oz. package cream cheese, softened
½ c. margarine, softened
½ t. almond extract
16 oz. pkg. powdered sugar
Combine cake mix, shortening and eggs. Form into small balls and flatten slightly on ungreased baking sheet. Bake at 350 degrees for 8 to 10 minutes. In medium bowl, blend cream cheese, margarine and almond extract. Gradually blend in powdered sugar until desired consistency. Beat with a spoon ‘til smooth; refrigerate. When cookies are cool, spread filling between 2 cookies; repeat. Keep refrigerated. Makes 2 dozen cookies.
These are pretty tasty. The cookie dough will give you a workout. There isn't much liquid in it and you really have to stir. I guess if you had a mixer, that would work too, but I recommend doing it the old fashioned way and work off some calories early (don't worry, you'll get them all back). I made these twice and the first time I made the balls into what I thought were 'small balls,' but the cookies baked to regular size. The next time I really made them small and they were perfect and the dough went a lot farther (it made almost 50 cookies that way compared to 22 the first time). It takes a little extra effort to put the filling in these cookies, but they sure are yummy. Maybe I didn't put enough filling in since I had a lot left over. Still trying to think of something to do with the extra filling. Maybe it could double as a glaze or frosting on cupcakes? Happy baking.