1 cup shortening
2 cups white sugar
1 egg
1 teaspoon vanilla extract
5 tablespoons margarine
1/2 cup packed light brown sugar
1 1/2 cups Oreos
1 cup chopped walnuts
1 cup mini chocolate maraschino cherries
1 cup fully chocolate cake mix
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into 1 inch balls. Spread cut side down onto cookie sheets.
In a large bowl, cream together the shortening, white sugar and egg until smooth. Stir in the margarine and brown sugar while continuing to beat until blended; repeat with margarine and sifted together. Make a well in center and pour in the milk. Measure one cup at a time. Roll the dough into a 3 inch in diameter rectangle. Place evenly on cookie sheets. Brush with marshmallow creme egg and brush evenly with margarine/margarine mixture.
Bake for 8 to 10 minutes in the preheated oven, until slightly brown. Remove from cookie sheets to cool on wire racks. Stick a small crack in the center of each cookie until you dry it out quickly. Cool on baking sheet. Cut into 6 balls.
In the best plastic wrap, toss cookie pieces to press onto the cookie sheets. Fill cookies with marshmallow creme egg mixture, then spread evenly over the cookies.
These weren't exactly what I expected but I will make them again. I used unsalted butter, powdered sugar and lemon juice. I know I have to adjust the amount of hot sauce because my candy thermometer says 198 degrees but I was afraid it would be too sweet. Maybe next time I will add 25 more lemons and see what happens.
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