These cookies freeze really well, so it’s good to keep some on hand for last-minute munching. In summer, I often make them larger and use them for ice cream sandwiches.
—MARY REMPEL ALTONA, MB
PREP: 15 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 6 DOZEN
2 packages devil’s food cake mix (regular size)
1 cup canola oil
4 large eggs
FILLING
8 ounces cream cheese, softened
1/4 cup butter, softened
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1. In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten.
2. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks. (The cookies will flatten as they cool.)
3. In a small bowl, beat the cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.