DEVIL'S FOOD COOKIES
Most people don't realize that these cookies are low in fat. You actually get more than 2 dozen of the treats from a cake mix and just four other common ingredients. -Melanie Van Den Brink of Rock Rapids, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 28 cookies.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 155mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
DEVIL'S FOOD COOKIES
From Candy Cane Murder written by Joanne Fluke. Make sure you use regular American cocoa only, not Dutch processed or Cocoa Mix. There are 2 Icing recipes to choose from to top the cookies. Mix and match as you like. If you want to get extra fancy the recipe says you can add food coloring to the Icing and use other extracts to flavor them. You can also drizzle the white Icing one direction and the chocolate the other direction. To make drizzling the cookies easier, line them up on waxed paper touching each other. Yeild is a guesstimate as it was not listed.
Provided by Kerena
Categories Dessert
Time 55m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 18
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!
Nutrition Facts : Calories 97.5, Fat 2.4, SaturatedFat 1.5, Cholesterol 10.5, Sodium 90.7, Carbohydrate 18.7, Fiber 0.3, Sugar 14.3, Protein 0.8
DEVIL'S FOOD DROP COOKIES
Steps:
- Heat oven to 350℉ (180℃). Grease cookie sheets. In large bowl, beat brown sugar and ½ cup butter until light and fluffy. Add 1 teaspoon vanilla, chocolate and egg; blend well. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking soda and salt. Add dry ingredients and sour cream to chocolate mixture; mix well. Stir in walnuts. Drop by heaping teaspoonfuls 2 inch apart on greased cookie sheets. Bake at 350℉ (180℃) F for 10 to 14 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Frosting: In a small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread on cooled cookies. Allow frosting to set before storing.
Nutrition Facts :
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