Copycat Devil Dogs

As I was Spring cleaning a few weeks ago, I came across this recipe, tucked away inside an old dust-covered recipe binder.  I had torn it out of an old Family Circle magazine, probably with the intention of baking them for some family get-together or after school treat.   But, since I didn’t tape it directly to my forehead, I completely forgot about it….out of sight, out of mind, and there it stayed for the next four years.  Thank goodness for Spring cleaning!

I have to say, they are delicious!  So yummy, very rich and, in my opinion, better than store bought!  And not too complicated to make.  Here’s the recipe:

INGREDIENTS:

2 cups all-purpose flour

1 cup packed light-brown sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg, lightly beaten

6 tablespoons unsalted butter, melted

1 can (12 ounces) whipped vanilla frosting

2 resealable plastic bags

DIRECTIONS:

Preheat the oven to 350 degrees F.

Line 2 sheet pans with parchment paper.

Combine flour, brown sugar, cocoa powder, baking soda and salt in a medium-size bowl.  Whisk to blend.  Stir in the buttermilk, egg and melted butter.  Stir with a wooden spoon until just bended.

Spoon the mixture into a large resealable plastic bag.  Snip a 1/2 inch corner from the bag.  Pipe 3 1/2 inch x 1 inch logs, about 2 inches apart, on the prepared, parchment lined pans, about 12 logs per pan.

Bake until firm to the touch, about 12 to 14 minutes.

Transfer to a wire rack and let cool completely.

Spoon the frosting into a second resealable bag.  Snip a 1/2 inch corner from the bag.  Pipe some of the frosting onto the flat side of half of the cookies.  Sandwich with another cookie, flat side against frosting.  Continue with remaining cookies and frosting.

Makes approximately 12 servings.

Happy Baking!