Title: Oreo Cookies
Categories: Cookie
Yield: 48 Servings
| 18 | oz | PKG Devil's Food Cake Mix |
| 2 | | Eggs |
| 2 | tb | Water |
| 2 | tb | Cooking Oil |
| 1/2 | c | Bitter Cocoa Powder |
| 1 | | Envelope Unflavored Gelatin |
| 1/4 | c | Cold Water |
| 1 | c | Crisco |
| 1 | ts | Vanilla |
| 1 | lb | Plus 1 Cup Powdered Sugar |
Blend all COOKIE DOUGH ingredients together until you can shape the dough
into a smooth ball. Let it stand 20 minutes, loosely covered. Form dough
into marble-sized balls. Place 2 inches apart on greased cookie sheet.
Flatten each with smooth bottom of a drinking glass greased once and dipped
into Nestles' Quick Powder. (Or use sweetened chocolate drink powder). Bake
at 400 degrees for 8 minutes. Remove cookies at once from baking sheet, to
paper toweling and at once, flatten each cookie with back of pancake
turner. Let cool 20 minutes. Fill with COOKIE FILLING mixture. (Cookie
Filling) Soften gelatin in cold water. Place in heatproof cup in pan of hot
water till gelatin is transparent. Meanwhile beat Crisco till fluffy,
adding vanilla and sugar a little at a time. Beat in Gelatin mixture when
it is completely cooled, but not yet "set" or firm. This is used to give
the filling stability - as well as protein! When cooled, shape filling into
1 inch balls. Place between the two bottom sides of the cooled cookies,
pressing gently till filling has spread to edge of cookies and rounded-out
like the originals. This is suppose to be a great imitation version of the
original Nabisco Oreos.