Pound Cake Cookies

READY IN: 18mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) package betty crocker golden poundcake mix
  • 13
    cup butter, softened
  • 1
    teaspoon almond extract
  • 1
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DIRECTIONS

  • Heat oven to 375°F Mix half of the cake mix (dry), the butter, almond extract and egg in large bowl until smooth.
  • Stir in remaining cake mix.
  • Divide dough into halves.
  • Roll each half 1/8 inch thick on lightly floured board. (I like using a half flour, half powdered sugar mix.).
  • Cut into desired shapes.
  • Or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass.
  • Bake until edges are light brown, 6 to 8 minutes.
  • Cool slightly before removing from cookie sheet.
  • Cool completely.
  • Ice with Buttercream Icing (I use Recipe #261024) and decorate, if desired, with sprinkles etc.
  • Yields: 3 to 4 dozen cookies.
  • TIP: Add sprinkles to the icing and mix well.
  • Then ice cookies as usual. They are now decorated without a lot of the mess!
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