See Also: Black and White Sandwich Cookies(recipes)
Sandwich Cookies(recipes)
Linzer Sandwich Cookies(recipes)
Swedish Sandwich Cookies (Syltkakor)(recipes)
Toffee Creme Sandwich Cookies(recipes)
Mini Lemon Sandwich Cookies(recipes)
Double Chocolate Sandwich Cookies(recipes)
Cherry Cheese Sandwich Cookies(recipes)
Peanut Butter & Jelly Sandwich Cookies(recipes)
Black Cat Cookies(recipes)

Black and White Sandwich Cookies (recipes)


Black and White Sandwich Cookies

Yield: Makes 3 dozen sandwich cookies



Ingredients:



1package (18-1/4 ounces) chocolate cake mix with pudding in the mix

1-1/2cups (3 sticks) unsalted butter, softened, divided

2egg yolks, divided

1/2to 3/4 cup milk, divided

1package (18-1/4 ounces) butter recipe yellow cake mix with pudding in the mix

4cups powdered sugar

1/4teaspoon salt

2tablespoons unsweetened cocoa (optional)









Preparation:





1.Preheat oven to 325°F. For chocolate cookies, place half of chocolate cake mix in large bowl. Add 1/2 cup (1 stick) butter; beat with electric mixer at high speed until well blended. Add 1 egg yolk and remaining cake mix; beat just until dough forms. Beat in 1 to 2 tablespoons milk if dough is too crumbly. 2.Shape dough into 36 balls, using about 1 tablespoon dough for each cookie. Place2 inches apart on ungreased cookie sheets; flatten slightly. Bake 20 minutes or until cookies are firm. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.3.For vanilla cookies, place half of yellow cake mix in large bowl. Add 1/2 cup (1 stick) butter; beat with electric mixer at high speed until well blended. Add remaining egg yolk and cake mix; beat just until dough forms. Beat in 1 to 2 tablespoons milk if dough is too crumbly. 4.Shape dough into 36 balls, using about 1 tablespoon dough for each cookie. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Bake 20 minutes or until cookies are firm. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.5.Cut remaining 1/2 cup (1 stick) butter into small pieces. Beat butter, powdered sugar, salt and 6 tablespoons milk in large bowl with electric mixer until light and fluffy. Add additional 2 tablespoons milk if necessary for more spreadable frosting. If desired, divide frosting in half. Add cocoa and 1 tablespoon milk to one half to create chocolate frosting.6.Spread frosting on flat sides of chocolate cookies, using about 1 tablespoon per cookie. Top with vanilla cookies.