Prep 15 mins
Cook 30 mins
I saw a lady make a similar version of these on a Food Network holiday special. However, when I checked out the recipe, it appeared to have some major errors in it. I did some research and came up with my own version of these yummy, very rich, very buttery cookies. You will want some milk with these for sure!
- 1 (18 1/2 ounce) package yellow cake mix
- 1⁄4 cup dark brown sugar, packed
- 1 large egg
- 4 ounces unsalted butter, at room temperature (1 stick)
- 1⁄4 cup butter flavor shortening
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1⁄4-1⁄2 teaspoon ground cinnamon (optional)
- 3⁄4 cup unsalted pecans, chopped (or mix of pecans,walnuts, and pistachios or any you prefer)
- 1⁄4 cup dried cherries or 1⁄4 cup cranberries, chopped
- 1⁄4 cup dried apricot, chopped
- 1⁄4 cup raisins or 1⁄4 cup sultana
- Preheat oven to 350 F and have ready some ungreased baking sheets.
- Cream together the butter, shortening, brown sugar.
- Add egg, vanilla, almond extract and beat to combine.
- Add cake mix (and if you like, a bit of cinnamon), beating on lowest setting just enough to blend together with no dry bits (overmixing will toughen the dough); dough will be stiff.
- Using a wooden spoon, stir in the nuts and dried fruits to blend well.
- Using a small meatball scoop, drop blobs of dough onto cookie sheets, spacing them out a bit as they will spread; I get 12 blobs per cookie sheet.
- Bake in preheated oven for about 12-14 minutes or until slightly golden; do not overbake.
- Let cool 1 minute on baking sheets, then remove carefully to wire racks to cool completely.
- Store in cookie tins; these won't keep terribly long, only a few days and no longer than 1 week, so if making in advance you might want to freeze them.