Refrigerator Nut Wafers from a Cake Mix

Total Time
31mins
Prep 24 mins
Cook 7 mins

the use of a cake mix simplifies this recipe and adds to great taste I usually toast nuts in recipes..I believe it brings out their nuttiness?!

Ingredients Nutrition

  • 18 14 ounces white cake mix
  • 1 large egg
  • 12 cup butter, melted
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 1 12 cups pecans, chopped, toasted

Directions

  1. In large mixing bowl, combine cake mix, egg, melted butter, water and vanilla.
  2. Stir with wooden spoon to blend.
  3. Work in nuts with your hands to form a smooth dough.
  4. Divide dough in half. Shape each half into a 2" thick log.
  5. wrap in plastic wrap or waxed paper and chill overnight in refrigerator.
  6. Cut dough into 1/8" thick slics.
  7. Place on a greased, sprayed on lined with parchment paper cookie sheet.
  8. Preheat oven to 375*.
  9. Bake one sheet at a time for 7-9 minutes or light browned.
  10. Cool 1 minute on baking sheet or until firm.then transfer cookies to wire rack and cool completely.
  11. When I make these around the Christmas holiday.pistachio nuts give it an unusual look and the green is pretty for that holiday.
  12. Sometimes I roll the dough edges in colored sugar or nuts for an attractive edge around the cookie.

Reviews

(1)
Most Helpful

I tried this recipe last week. I made two different versions with Betty Crooker cake mix. The first batch was the white cake mix with slivered almonds. I used butter in that batch. It was really great, the the cookies have a very nice flavor. The second batch, I was out of butter and used oil with a chocolate fudge mix and added toasted pecans. The cookies are drier and don't have the great flavor. They are still good, but not great. I will wait for some more butter to try some other combonations.

Lita J. January 20, 2009

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