I was looking for something to do with a strawberry cake mix that I had hanging around. I found these in a cookbook, Quick Fixes with Cake Mixes. As the into says "if you like cheescake or pastries with cheese filling, you'll really like these..."
In making cookies for Christmas I was trying to keep in mind what I had in my cabinets (instead of running out for more supplies). I found a recipe in the "More With Less" cookbook that looked interesting. I adapted it pretty heavily based on what I had. These are soft cookies that spread a ton while baking. They are a little crumbly but had a lovely soft, almost old fashioned molasses type taste. Sucanat is unrefined sugar. It has a lovely taste and more redeeming social value then refined sugar. If you don't have it, though, brown sugar would be a fine replacement.
This is an easy recipe that uses a cake mix and a jar of fruit preserves. The basic recipe can be easily altered according to your preference. For example, instead of cherry preserves, try chocolate chips, peanut butter chips, or raspberry jam. For lower-fat option, see note at end of instructions.
This recipe is a favorite from the Pillsbury Bake-off. It is a simple cookie recipe that always pleases my family. It is also much more economical than buying those sprinkle cookies from the grocery store.
This is a Crisco recipe and is totally decadent. Everyone asked me to make these again. The recipe is made in a 9x13-inch pan, but I find that it doesn't cook evenly that way. I prefer to double the recipe and make it in three 8 or 9-inch square pans. They are a very soft and fudgey brownie. They're best after being frozen and can even be eaten straight out of the freezer.
I've never been able to tell the difference between this imposter and the real deal. Easy, Easy, Easy!!
I actually overheard this recipe at a meeting when I was working as a journalist. I tried it, and it's a winner! You might be able to get more than 70 cookies out of this recipe.