1 devil's food cake mix
2 eggs
2 tablespoons water
2 tablespoons cooking oil
1/4 cup Nestle's Quik cocoa

Filling
1 packet unflavored gelatine
1/4 cup cold water
1 cup Crisco
1 teaspoon vanilla extract
1 pound confectioners' sugar
1 cup confectioners' sugar

Preheat oven to 400 degrees F.

Blend all ingredients for cookie dough until you can shape the dough into a smooth ball. Let stand 20 minutes, loosely covered.

Form dough into marble size balls. Place 2 inches apart on greased cookie sheets. Flatten each with a smooth bottom of drinking glass greased once and dipped into Nestle's quick powder. Bake for 8 minutes. Remove at once from baking sheet to paper towels, and immediately flatten each cookie with a smooth spatula. Let cool 20 minutes.

Soften gelatine in cold water. Place in a heatproof cup in pan of hot water until gelatine is transparent.

Beat Crisco until fluffy, adding vanilla extract and confectioners' sugar a little at a time. Beat in gelatine mixture when it completely cooled, but not set or firm.

When cooled, shape filling into 1-inch balls. Place between the two bottom sides of the cooled cookies and press gently until the filling has spread to edges of cookie.

Makes 48 cookies.