Best Sherris Devils Food Fudge Cookies Recipes

DEVIL'S FOOD COOKIES WITH FROSTING

Steps:

• Cream shorteing in a large mixing bowl, gradually add sugar, beating until well blended.
• Add eggs one at a time, beating well after each.
• Sift together flour, soda, salt and cocoa in a medium mixing bowl, add to creamed mixture, beating until well blended.
• Stir in flavorings, blending well. (dough will bwe stiff).
• Cover and chill at least 30 minutes.
• Shape dough into 1-inch balls.
• Place 2 inches apart on greased cookie sheets.
• Bake at 350 degrees for eight minutes.
• Place a marshmallow half on top of each cookie and bake an additional 2 minutes.
• Remove to wire racks and spread chocolate frosting evenly over each cookie.
• Leave on wire racks to set.
• Frosting: melt semisweet chocolate morsels with butter and milk. add 2 cups sifted sugar, beating until well blended.
• Store in air-tight containers.

DEVIL'S FOOD COOKIES

Steps:

• In a large bowl mix the flour, sugr, cocoa powdrer, salt and baking soda. Once these dry ingredients are combined, add the melted butter and mix thoroughly.
• Add the beaten egg and mix thoroughly. Add the strong coffee and mix thoroughly.
• Chill the dough in the refrigerator for at least 1 hour. Overnight is fine too.
• When you're ready to bake, preheat the oven to 350.
• Roll the dough into 1" diameter balls with your hands. This dough may be sticky, so roll only enough for the cookies you plan to bake immediately and return the bowl to the refrigerator. Roll the dough balls in the bowl of sugar and place them on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with the heel of your clean hand so they won't roll off on the way to the oven.
• Bake at 350 for 8-10 minutes. Cool on the cookie sheet for 1 minute and then move to wire rack to cool completely. If you leave them on the cookie sheet longer they will stick.
• White Icing - Mix the powdered sugar with the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
• Chocolate Icing - Mix the powdered sugar with the cocoa. Blend it until the resulting mixture is a uniform color. Add the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
• Let the icing dry completely and then pack in single layers in a box lined with wax paper. Do not stack them!

DEVIL'S FOOD COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.

FUDGE CRINKLES (A GREAT 4 INGREDIENT CAKE MIX COOKIE)

Steps:

• Preheat oven to 350°.
• Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
• Dust hands with confectioners' sugar and shape dough into 1" balls.
• Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
• Bake for 8-10 minutes or until center is JUST SET.
• Remove from pans after a minute or so and cool on wire racks.
• *My Notes*:.
• I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
• I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
• And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

FUDGE COOKIES

Steps:

• Stir cocoa into butter, cool slightly.
• Stir in 1/2 cup flour, sugar, eggs, vanilla, baking soda and salt.
• Sir in remaining flour.
• Cover and refrigerate until firm, about 3 hours or over night.
• Heat oven to 300 degrees. Grease cookie sheets.
• Shape dough into 1-inch balls, roll in powderedsugar. place balls 2-inches apart on cookie sheet.
• Bake 10-12 minutes until tops have crackled appearance and are set.
• remove from cookie sheet and let cool.