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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Nabisco Oreo (Wafers)   
    Categories: Cookies, Copycat   
         Yield: 54 Cookies   
       
    18 1/4 oz Pkg Betty Crocker chocolate   
              - fudge cake mix   
         3 tb Shortening; melted   
       1/2 c  Cake flour;   
              - measured then sifted   
         1    Egg   
         3 tb Water   
         2 tb Brown paste food coloring   
              - (optional) *   
       
     When I first designed the Oreo cookie clone recipe for the second   
     book, More Top Secret Recipes, I decided that a cake mix would suit   
     the recipe best. However, the variety and brand I chose--Duncan Hines   
     Dark Dutch Fudge--became unavailable in many parts of the country.   
     Now, for all of my faithful readers, it is time to fix that problem   
     with a cake mix that should be available everywhere. Many of the   
     ingredients have changed to create an even more tender, chocolatey   
     cookie that can be the same color as the real thing if you decide to   
     add some brown paste food coloring. You will also note that the   
     method has been improved to create cookies that are more uniform in   
     size by using a spice bottle lid on the thinly rolled out dough. This   
     will allow you to make your wafers faster, and they will all be the   
     same size. The filling recipe remains the same, and can be found on   
     page 68 of More Top Secret Recipes.   
        
     Combine the cookie ingredients in a large bowl. Add the water a   
     little bit at a time until the dough forms. Cover and chill for 2   
     hours.   
        
     Preheat oven to 350?F.   
        
     On a lightly floured surface roll out a portion of the dough to just   
     under one 16" thick. To cut, use a lid from a spice container with a   
     1-1/2" diameter. Schilling brand is good. Arrange the cut dough   
     rounds on a cookie sheet that is sprayed with a light coating of   
     non-stick spray. Bake for 10 minutes. Remove wafers from the oven and   
     cool completely.   
        
     As the cookies bake, make the filling (recipe in More Top Secret   
     Recipes on page 68).   
        
     When the cookies have cooled, roll a heaping 1/4 ts filling into a   
     ball, just over 1/4" in diameter, and press it between two of the   
     cookies. Repeat with the remaining cookies.   
        
     * This is an optional step to help recreate the color of the original   
     cookie. If you do not use the paste food coloring be sure to change   
     the amount of water added to the wafer cookies from 3 tb to 1/4 cup.   
     The food coloring gives the cookies the dark brown, almost black   
     color. The coloring can be found with cake decorating supplies at art   
     supply and craft stores.   
        
     Tips:   
        
     If the dough seems too tacky, you can work in as much as 1/4 cup of   
     flour as you pat out and roll the dough. Use just enough flour to   
     make the dough workable, but not tough.   
        
     Recipe FROM:    
       
   MMMMM   
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