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    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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