"The belly rules the mind."--Spanish Proverb

Devil Dogs Recipe

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This recipe for Devil Dogs, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chaya Sitorsky


4 cups flour
1 cup cocoa
3 teaspoons baking soda
1/2 teaspoon salt
2 sticks margarine
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups pareve milk

4 egg whites
2 1/2 cups confectioners sugar
1 cup crisco
2 cups confectioners sugar
1 teaspoon vanilla

Mix flour, cooca, baking soda, salt together.
Add in margarine, sugar, eggs, vanilla extract. Add in 2 cups pareve milk.
Refrigerate the batter/dough in a container for a few hours (you can also freeze it to make on a later day and let it defrost in fridge before use)
Pipe or scoop the batter onto cookie sheets lined with parchment paper.
To make cookies the same size- draw lines on the parchment paper.
(I used the Wilton 1A tip for piping and made each cake about 2.5 inches long)
Bake on 400 for 7 minutes. Do not over bake.
You can freeze the cookies in layers with parchment paper in between and do cream another time.

For the cream- beat egg whites until foamy, add in each additional ingredient- beating in between each one.
Use the same piping tip to pipe cream onto cookie.
Place another cookie on top.
They freeze very well, in a container with parchment paper between layers

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Personal Notes:
Chaya Giti's Recipe




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