2 pkg (2-layer size) devil's food cake mix
4 large eggs
2/3 cup canola oil
Granulated sugar
1 pkg (8-oz) cream cheese, softened
1/2 cup butter, softened
1 tsp peppermint extract
4 cups powdered sugar
Preheat oven to 350 degrees.
Lightly grease baking sheets; set aside.
In a large mixing bowl, combine cake mixes, eggs, and oil; beat until well blended. Shape mixture into 1-inch balls and place 2-inches apart on greased baking sheets. Flatten with the bottom of a glass dipped in granulated sugar.
Bake cookies 5 to 7 minutes or until the tops are cracked. Cool on the baking sheets for 2 minutes then remove to wire racks to cool completely.
To make the filling:
In a large bowl, beat the cream cheese, butter, and peppermint extract until blended. Gradually beat in the confectioners' sugar until smooth.
Spread the filling on the bottom of half the cookies and cover filling with the remaining half of the cookies.
Leftovers should be refrigerated in an airtight container.
Yield: 3 dozen sandwich cookies
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2/3 cup canola oil
Granulated sugar
1 pkg (8-oz) cream cheese, softened
1/2 cup butter, softened
1 tsp peppermint extract
4 cups powdered sugar
Preheat oven to 350 degrees.
Lightly grease baking sheets; set aside.
In a large mixing bowl, combine cake mixes, eggs, and oil; beat until well blended. Shape mixture into 1-inch balls and place 2-inches apart on greased baking sheets. Flatten with the bottom of a glass dipped in granulated sugar.
Bake cookies 5 to 7 minutes or until the tops are cracked. Cool on the baking sheets for 2 minutes then remove to wire racks to cool completely.
To make the filling:
In a large bowl, beat the cream cheese, butter, and peppermint extract until blended. Gradually beat in the confectioners' sugar until smooth.
Spread the filling on the bottom of half the cookies and cover filling with the remaining half of the cookies.
Leftovers should be refrigerated in an airtight container.
Yield: 3 dozen sandwich cookies
FILE PHOTO
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