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Butter Nut Cookies




Source of Recipe


Tammy Smith


List of Ingredients




1 stick (1/2 cup) butter
1/2 cup Crisco shortening
1 large egg
2 teaspoons vanilla
3/4 cup all-purpose flour
1 package Cake Mix (18 ounce package)
1 cup chopped nuts



Recipe



Preheat the oven to 350 degrees F. 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: 2 Dozen 3" Cookies