Pound Cake Cookies
Source of Recipe
BBR
Recipe Introduction
Posted by: Maddymoo
List of Ingredients
1 (16 ounce) package betty crocker golden poundcake mix
1/3 cup butter, softened
1 teaspoon almond extract
1 egg
Recipe
Heat oven to 375�F Mix half of the cake mix (dry), the butter, almond extract and egg in large bowl until smooth.
Stir in remaining cake mix.
Divide dough into halves.
Roll each half 1/8 inch thick on lightly floured board. (I like using a half flour, half powdered sugar mix.).
Cut into desired shapes.
Or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass.
Bake until edges are light brown, 6 to 8 minutes.
Cool slightly before removing from cookie sheet.
Cool completely.
Ice with Buttercream Icing (I use recipe#95416) and decorate if desired with sprinkles etc.
Yields: 3 to 4 dozen cookies.
TIP: Add sprinkles to the icing and mix well.
Then ice cookies as usual.
They are now decorated without a lot of the mess!
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