Butter Nut Cookies, a cake mix cookie
List of Ingredients
1 stick (1/2 cup) butter
1/2 cup Crisco shortening
1 egg
2 teaspoons vanilla
3/4 cup all-purpose flour
1 package Cake Mix (18 ounce package)
~~~~~my personal preference is Duncan Hines
1 cup chopped nuts
Recipe
Preheat the oven to 350°. In a mixing bowl, cream the butter and crisco until smooth, add the egg and vanilla and stir until light, about 1 minute on low speed. Blend in the flour and cake mix and then stir in the nuts. This will be a stiff dough.
Scoop the dough with a cookie scoop (I like to use a #50 or a #30(larger) for this recipe) or use the two spoon method. You can roll the dough in your hand for a smooth appearance, then place on a parchment covered sheet pan or a lightly greased baking sheet (a silpat can also be used). Press the dough lightly to flatten and bake until they are golden around the edges and the tops are lightly colored. In my oven that is about 12-14 minutes, be sure to write down the time for your oven.
Cool the cookies on the sheet pan if you are using parchment paper, if you are not, then let them settle for a minute, then transfer to a cooling rack with a spatula.
Store the cookies in an airtight container, and they should stay for about 1 week. I have never had the need to freeze this dough, it's quick and easy to whip up, and the ingredients are usually on hand. The cookies freeze well after baking, be sure to wrap well and mark your package!
Yield: about 2 dozen medium sized cookies (3-inch)
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A Note from Chefmom….
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I'm not sure where this recipe first came from, it was a popular "quick" cookie to make when I worked for a caterer. And the flavor combinations are endless! I have made regular Vanilla with Walnuts or Pecans, Chocolate with Walnuts or Almonds, Lemon with Poppy seeds, Spice with Walnuts, and Cherry Chip when I could find the cherry chip cake mixes. I now chop up my own maraschino cherries and dry them out in the oven overnight, then add them to a cake mix for the cherry cookies.
I also sometimes roll the cookies in sugar, it's not necessary for sweetness, but gives the outside an extra crunch. These cookies are not cakey, but have a "crunchy-chompy" texture. The kind of cookie that screams to be served with a cold glass of milk! It has a small yield, but never-the-less, they are gone quickly.
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