Preheat oven to 325F. Blend all ingredients; then knead with your hands until it is pliable like dough. Form dough into 3/4 inch balls and press flat, 1/2 inch apart on greased cookie sheets. Bottom of a glass works nice for this. Bake 4 to 6 minutes or until cookies are crunchy. I should think you could refrigerate the dough in cylinder shaped rolls for a couple of hours and slice 1/8 inch thick, as well. Let cookies cool on sheets. Combine filling ingredients and mix well. Form into balls about 1/2 to 3/4 inch in diameter (this is a preference thing in the U.S. and part of the great Oreo cookie debate!), again using your hands. Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge. Makes 2 dozen cookies (4 dozen wafers)
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 155 (26%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 9.6mg||3 %|
|Sodium 4.4mg||0 %|
|Potassium 6.4mg||0 %|
|Total Carbohydrate 109.5g||32 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 109.5g|
|Protein 0g||0 %|
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Calories per serving: 586
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