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1
Preheat oven to 350F (180C) F (180 degrees C).
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2
Blend the above ingredients together with a pastry blender until mixed.
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3
I use the regular mixing tool for my kitchen aide stand mixer to mix the egg and the cream cheese, but I change to the dough hook before I start adding in the cake mix.
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4
Roll in balls about the size of a quarter and place on ungreased baking sheets.
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5
Make an even number of balls.
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6
( I use my cookie scoop to drop the cookies, this makes a bigger cookie then the recipe calls for, but I cut those in half and make a 1/2 moon shaped sandwich cookie from one cookie)
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7
Bake for 10 minutes.
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8
Let cookies stand on cookie sheet for 5 to 6 minutes before removing them to cooling rack (I do not do this, As I think it overcooks the cookies, but you must be super careful when moving the cookies as they will tear.
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9
I use a very thin metal spatual to pick the cookies up in a very quick motion).
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10
After cookies have cooled, put Cream Cheese Frosting (see recipe below or use one can of pre-made frosting) between two cookies, putting bottom sides together.
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11
This is where I put each half of the cookie, bottom sides together.
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12
These cookies are extremely rich and the half cookies are much easier to eat then whole ones.
