December 07, 2012
When my husband was asked to bring his favorite dessert to a gathering a while back, I teased him about his wife having to bake something for a boys-only event. When I asked him what he wanted me to make, he told me that he would call his mom to get the recipe for a childhood favorite cookie -- the first cookie he learned to make himself.
I love the visual that pops into my head of my husband's younger self mixing these up, his hands shiny from rolling them between his palms, his pink tongue licking the extra frosting from his fingertips.
Five years married and I have never heard him mention these. And it's a shame, because they are so yummy! I couldn't leave them alone!
One of the things hubby likes best about this recipe is the large amount it makes. You roll the cookies pretty small, but they spread and puff. I think he got about 50 sandwich cookies out of this batch! And that's one thing I can get on board with. Especially with holiday baking and the ensuing burnout.
This makes an easy but impressive plate of cookies to share -- pile them nice and high and the recipient will feel extra special.
This recipe calls for shortening. I hate to fiddle with anything so beloved from my husband's childhood, so I'll simply suggest that butter or margarine would likely work well as a trans-fat-free alternative. ;D
2 boxes Devils Food cake mix
1 1/2 c. butter, softened (or shortening)
Combine all ingredients and mix until well combined. Roll into grape-size balls and place on parchment-lined baking sheet (or unlined and ungreased baking sheet) 2" apart. Bake at 350º about 8 minutes.
Cream Cheese Filling
8 oz. cream cheese, softened
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
Whip together cream cheese, butter, and vanilla until well combined. With mixer on low, add in powdered sugar a little at a time until stiff. Turn mixer on high and whip for a minute or two until fluffy.