Devil Doggies Recipe
Ingredients
| Butter or margarine - 1/4 cup plus 2 tablespoons, softened | ||
| Sugar | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Milk | 1 Cup (16 tbs) | |
| All-purpose flour - 2 cups | ||
| Cocoa - 1/4 cup plus 2 tablespoons | ||
| Baking soda | 1 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Butter/Margarine | 3/4 Cup (16 tbs), softened (Cream filling:) | |
| Powdered sugar | 3/4 Cup (16 tbs), sifted (Cream filling:) | |
| Marshmallow creme | 1/2 Cup (16 tbs) (Cream filling:) | |
| Vanilla extract | 1 Teaspoon (Cream filling:) | |
Directions
GETTING READY
1. Preheat oven to 400°
MAKING
2. Cream butter. Add sugar and beat until fluffy.
3. Mix egg and milk. Beat well.
4. In a bowl mix flour, cocoa, soda, and salt.
5. Fold into creamed mixture and mix.
6. Stir in vanilla.
7. On ungreased cookie sheets drop dough by rounded teaspoonfuls, 2 inches apart.
8. Bake for 8 minutes.
9. Cool on wire racks
SERVING
10. Spread the bottom side of half of cookies with cream filling. Put rest on top of the remaining cookies.
11. To prepare cream filling, in a small mixing bowl cream butter and powdered sugar until fluffy
12. Add marshmallow creme and vanilla; mix well.
1. Preheat oven to 400°
MAKING
2. Cream butter. Add sugar and beat until fluffy.
3. Mix egg and milk. Beat well.
4. In a bowl mix flour, cocoa, soda, and salt.
5. Fold into creamed mixture and mix.
6. Stir in vanilla.
7. On ungreased cookie sheets drop dough by rounded teaspoonfuls, 2 inches apart.
8. Bake for 8 minutes.
9. Cool on wire racks
SERVING
10. Spread the bottom side of half of cookies with cream filling. Put rest on top of the remaining cookies.
11. To prepare cream filling, in a small mixing bowl cream butter and powdered sugar until fluffy
12. Add marshmallow creme and vanilla; mix well.
Chef
