- 1 package of white cake mix
- 1 box (4-serving size) white chocolate instant pudding
- 1/2 cup orange white chocolate liqueur
- 1/4 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 cup mini chocolate morsels
Heat oven to 350°F and line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
In large bowl, beat all cookie ingredients except mini chips, with electric mixer on low speed until moistened; beat 1 minute longer on high speed and fold in mini chips. Pour batter into a pastry bag with a #12 tip or into a 1 gallon resealable plastic bag (if using a plastic bag, seal it and cut small hole off of one of the bottom corners)
Pipe batter into small circles onto cookie sheets about 1-inch apart to allow for spreading.
Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- 1/2 cup butter (room temperature)
- 1/2 cup crisco shortening
- 2 cups powdered sugar
- 7 oz. raspberry marshmallow fluff
- 1 tsp vanilla
Beat butter, shortening, vodka and vanilla on high until creamy. Beat in marshmallow fluff. Once fully combined, reduce speed to low and add powdered sugar. Mix for 1 minute on low, then and grated nutmeg (to taste) and increase speed to high. Beat until fluffy.
Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.