1 (19.8 oz.) pkg. fudge brownie mix
2 egg whites
4 c. powdered sugar, divided
1/2 c. water
4 tbsp. heavy cream
1 1/2 c. vegetable shortening
1/3 c. vegetable oil
2 tsp. vanilla extract

Preheat the oven to 350 degrees. In a mixing bowl, combine fudge brownie mix, 1/2 cup water, 1/3 cup vegetable oil, 2 cups powdered sugar and 1 1/2 cup vegetable shortening, stirring until blended. Drop by rounded tablespoonsful onto foil-lined baking sheet. Bake 12-15 minutes, or until set when lightly pressed with finger. Remove from pan and cool on wire rack.

For filling, combine egg whites, cream, vanilla, and 2 cups powdered sugar, beating until fluffy. Spread a generous amount of filling on bottom of one cookie and place another cookie on top of filling. Store in refrigerator. Yield: 10 cookies.