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1
Preheat over to 375F.
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2
Grease 2 cookie sheets.
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3
Set aside.
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4
Put all cookie ingredients in large bowl.
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Beat together with electric mixer until just incorporated.
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6
Batter Will be very thick.
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7
Drop batter by heaping tablespoons into 12 evenly distributed mounds on the first greased cookie sheet.
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Place in oven for 10-12 minutes.
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9
While in oven fill second cookie sheet in same manner.
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10
You should get 24 cookies total.
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11
You can make smaller and get one more dozen for 36 total.
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12
If you must reuse the first cookie sheet let it cool before baking next batch.
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13
When first cookies are done swap out In oven with second cookie sheet.
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14
Let first batch cool on cookie sheet for 2 minutes then carefully transfer to wire rack to finish cooling completely.
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15
Repeat with following batch(es) when done as well.
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16
While cookies cool, place all filling ingredients in a medium bowl.
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Beat with an electric mixer until creamy and fluffy (it should look about doubled in size from.when.you started when whipped properly).
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18
When cookies are completely cool, spread about one tablespoon of filling on the bottom (flat) side of one cookie.
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19
Pick a second cookie about the same shape and gently press bottom side on top of filling.
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20
Repeat until all cookies and filling are used up.
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21
Enjoy fresh or wrap individually in plastic wrap to save for later.
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22
Place in fridge if desired (we like them cold lol).
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23
Note: You can substitute butter for the shortening.
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24
Allow the butter to set out for about an hour to soften before use.
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25
I personally do not like margarine for this recipe (or any baked good lol), but it can be used as well.
