Prep Time 20m
Cook Time 9m
Ready Time 60m
Yield 20 sandwich cookies

  • Nonstick cooking spray
  • 1 package Pillsbury™ Moist Supreme® White Premium Cake Mix
  • 1/3 cup Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/4 cup water
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/4 cup powdered sugar
  • 1/2 cup Red Raspberry Preserves
  • 1/2 cup Pillsbury™ Creamy Supreme® Chocolate Fudge Flavored Frosting
Preparation Directions
  • Step 1Heat oven to 375°F. Coat baking sheet with no-stick cooking spray. Beat cake mix and shortening in medium bowl with electric mixer on medium speed until coarse crumbs form, about 2 minutes. Blend in water, egg and almond extract on low speed until dough forms.
  • Step 2Roll dough on well floured surface to 1/8-inch thickness. Cut with floured cookie cutter into 2-1/2-inch circles. Use a 3/4-inch round canape cutter to cut and remove a small circle of dough from half of the dough circles. Place 1 inch apart on prepared baking sheet. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute. Remove to wire rack to cool completely.
  • Step 3Sprinkle powdered sugar on top side of all cookies with cut-out centers. Spread about 1 teaspoon preserves evenly on bottom side of all whole round cookies. Top with a cut-out cookie to form sandwiches.
  • Step 4Place frosting in decorating bag fitted with medium star tip. Pipe a small star of frosting on top of each cookie.
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