Devil Dogs Recipe
Summary
Ingredients
| 1/4 Cup(16 tbs) | ||
| Butter/Margarine | 2 Tablespoon, softened | |
| Sugar | 1 Cup(16 tbs) | |
| Egg | 1 | |
| Milk | 1 Cup(16 tbs) | |
| All purpose flour | 2 Cup(16 tbs) | |
| 1/4 Cup(16 tbs) | ||
| Cocoa | 2 Tablespoon | |
| Baking soda | 1 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 teaspoon vanilla extract Cream filling (recipe follows) | ||
Directions
Cream butter and gradually add sugar, beating well.
Add egg and milk; beat well.
Combine flour, cocoa, soda, and salt; gradually add to creamed mixture, mixing well.
Stir in vanilla.
Drop dough by heaping teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake at 400° for 8 minutes or until done.
Cool cookies completely on wire racks.
Spread bottom side of half of cookies with cream filling; place on top of the remaining cookies.
Add egg and milk; beat well.
Combine flour, cocoa, soda, and salt; gradually add to creamed mixture, mixing well.
Stir in vanilla.
Drop dough by heaping teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
Bake at 400° for 8 minutes or until done.
Cool cookies completely on wire racks.
Spread bottom side of half of cookies with cream filling; place on top of the remaining cookies.
Chef
