Ingredients
2 packages devil’s food cake mix (regular size)3/4 cup canola oil1/4 cup unsweetened applesauce4 Eggland’s Best large eggs, room temperature1 teaspoon mint extract, dividedFILLING:1 package (8 ounces) cold reduced-fat cream cheese2-1/2 cups confectioners’ sugar Red or green paste food coloring Crushed peppermint candies, optional
Preparation
Preheat oven to 350°. In a large bowl, combine cake mix, oil, applesauce, eggs and 1/2 teaspoon extract until well blended. Roll into 1-in. balls. Place 2 in. apart on parchment-lined baking sheets. Do not flatten.
Bake until set, 8-10 minutes. Cool 5 minutes before removing to wire racks (cookies will flatten as they cool).
In a small bowl, beat cream cheese until fluffy. Gradually beat in sugar and remaining 1/2 teaspoon mint extract until smooth. If desired, beat in food coloring. Spread filling on the flat side of half of the cookies; top with remaining cookies. If desired, roll edge in crushed candies. Store in an airtight container in the refrigerator.
