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Black and White Sandwich Cookies


Black and White Sandwich Cookies

Black and White Sandwich Cookies

Yield

Makes 3 dozen sandwich cookies

Ingredients

1 package (18-1/4 ounces) chocolate cake mix with pudding in the mix
1-1/2 cups (3 sticks) unsalted butter, softened, divided
2 egg yolks, divided
1/2 to 3/4 cup milk, divided
1 package (18-1/4 ounces) butter recipe yellow cake mix with pudding in the mix
4 cups powdered sugar
1/4 teaspoon salt
2 tablespoons unsweetened cocoa (optional)

Preparation

  1. Preheat oven to 325°F. For chocolate cookies, place half of chocolate cake mix in large bowl. Add 1/2 cup (1 stick) butter; beat with electric mixer at high speed until well blended. Add 1 egg yolk and remaining cake mix; beat just until dough forms. Beat in 1 to 2 tablespoons milk if dough is too crumbly.
  2. Shape dough into 36 balls, using about 1 tablespoon dough for each cookie. Place2 inches apart on ungreased cookie sheets; flatten slightly. Bake 20 minutes or until cookies are firm. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.
  3. For vanilla cookies, place half of yellow cake mix in large bowl. Add 1/2 cup (1 stick) butter; beat with electric mixer at high speed until well blended. Add remaining egg yolk and cake mix; beat just until dough forms. Beat in 1 to 2 tablespoons milk if dough is too crumbly.
  4. Shape dough into 36 balls, using about 1 tablespoon dough for each cookie. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Bake 20 minutes or until cookies are firm. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.
  5. Cut remaining 1/2 cup (1 stick) butter into small pieces. Beat butter, powdered sugar, salt and 6 tablespoons milk in large bowl with electric mixer until light and fluffy. Add additional 2 tablespoons milk if necessary for more spreadable frosting. If desired, divide frosting in half. Add cocoa and 1 tablespoon milk to one half to create chocolate frosting.
  6. Spread frosting on flat sides of chocolate cookies, using about 1 tablespoon per cookie. Top with vanilla cookies.

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