Place 1 pound mix and 2oz water ingredients in the howl of a stand mixer fitted with the paddle attachment. Mix for 30 seconds on low speed, scrape down the bowl, mix for an additional 2 minutes on low speed. Using a black #30 scoop black handled scoop, scoop batter onto parchment lined tray and bake at 350F until cookies have begun to set around the edges. Cool completely. Using a black #30 black handled scoop, place one scoop Holland crème on upturned cookie, placing another cookie on top.