Total Time
25mins
Prep 15 mins
Cook 10 mins

Adapted from a recipe by Kathy at allrecipes.com. Not crunchy like the originals, but boy, are they good! DON'T make them too big, or they get unwieldy.

Ingredients Nutrition

Directions

  1. Set oven racks for upper third and middle third of oven. Preheat oven to 350 degrees F (180 degrees C).
  2. Combine all cookie ingredients and mix well. Batter will be thick.
  3. Roll dough into balls the size of nickels; you should have 48 balls. Place on two greased cookie sheets, about 2 inches apart. Bake for 8 to 10 minutes, switching sheets up for down, and rotating back to front, halfway through.
  4. Cool on cookie sheets 5 minutes, then transfer to cooling racks until completely cool.
  5. Meanwhile, beat together all filling ingredients. If using a stand or hand mixer, start VERY slowly, or sugar will spray all over the room! When blended, transfer to a gallon-size ziptop bag and refrigerate for 1-2 hours.
  6. When cookies are cool and filling has set up slightly, cut off a corner of the ziptop bag and, using it like a pastry bag, pipe filling onto the bottoms of half of the cookies. Stick bottom-to-bottom with another, unfrosted cookie.

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