So this is the blog you have been waiting for. This is the blog you don’t want to miss out on. It will expire at some point, so take advantage of it while you can!
There is no grand story on how we stumbled upon his recipe. I wish I could say it came from a long line of my Irish ancestry. Maybe even my great, great grandfather’s side, which I swear was a leprechaun! (Ha ha ha! Read Kassidy’s blog) My family acquired this recipe, a little over 20 years ago, from a girlfriend of my brother Cade. Her name was Jenny. Funny, how my brother ended up marrying a Jenny, but not the “cookie” Jenny. The first time “cookie” Jenny made a plate of these scrumptious delights for my brother, Cade shared them with us and we devoured them. They were gone in seconds! We had to get our hands on that recipe! Thank goodness she was so willing to share it with us. It has become one of our family’s favorite treats of all time. Nothing can beat the yummy goodness of chocolate and cream cheese. My mouth is watering right now as I type this! :0) So, I am going to be a little generous, and share with you this delicious recipe. I know after reading it, you will want to run out to your local grocery store right now and get to work! Have fun, savor every bite and ENJOY!!!
2 boxes Deviled food cake mixes
1 1/2 C. Shortening
— Mix all together in your mixer until it forms into a dough. Roll into round 1 inch balls and place on a ungreased cookie sheet. Slightly press down each ball with the bottom of a cup that has been dipped into powdered sugar or flour so it won’t stick. Bake at 375 degrees 8-10 minutes. Cool slightly on pan before removing to cooling rack. Match up cookies, in pairs, the best that you can, to make a sandwich.
1 lb. Powdered sugar
1 (8 oz) Cream cheese, softened to room temperature
1 Cube butter
1 1/2 tsp. Vanilla
— Beat the butter and cream cheese in mixer until smooth and fluffy. Add the vanilla and slowly the powdered sugar until well blended. Spoon between two cooled cookies to make a sandwich. Keep refrigerated until ready to serve. Can be frozen and made in advance if needed. Enjoy!
***This recipe barely makes enough for one cookie recipe, and sometimes I make a little more by halfing the recipe so I can use the frosting generously. You will even have a little extra to eat later or on graham crackers! Yummy!