Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Faux-reos

List of Ingredients




Cookies:
2 (18.25 ounce) packages devil's food cake mix
1-1/2 cups shortening
4 eggs
1 teaspoon vanilla extract

Filling:
A vanilla cream cheese frosting to go between Faux-reo
cookies. Makes 4 cups

3 ounces cream cheese
1/2 cup butter
4 cups confectioners' sugar
1/2 teaspoon vanilla extract

Recipe




1 Preheat oven to 350 degrees F (180 degrees C).
2 Combine all ingredients and mix well. Batter will be
thick.
3 Roll dough into balls the size of nickels. Place on
greased cookie sheets about 2 inches apart. Bake for 8 to 10
minutes.
4 When cookies are cool, frost the bottoms of half of the
cookies with Faux-reo filling (see recipe) and stick
bottom-to-bottom with another unfrosted cookie.

Filling:
1 Mix together all of the ingredients and spread on
cookies.