Ingredients
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1
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1/3
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1
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1
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-
-
-
-
-
-
-
-
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Directions
Pound Cake Cookies,Once I tried these, I never bothered making ‘traditional’ sugar cookies again. A soft, flavorful cookie that is a MUST for me at Christmas. Note, the original recipe said they were cut-out cookies but I never was able to get them to work well that way. That is why I make the round ones as described.,To be a poundcake cookie, it can not be made from a box. Period.,These weren’t for us. Bland. Frosting improves them but I won’t make these again.
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Steps
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1
Done
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Heat Oven to 375f Mix Half of the Cake Mix (dry), the Butter, Almond Extract and Egg in Large Bowl Until Smooth. |
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2
Done
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Stir in Remaining Cake Mix. |
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3
Done
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Divide Dough Into Halves. |
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4
Done
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Roll Each Half 1/8 Inch Thick on Lightly Floured Board. (i Like Using a Half Flour, Half Powdered Sugar Mix.). |
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5
Done
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Cut Into Desired Shapes. |
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6
Done
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or Roll Into 1-Inch Balls, Place on Ungreased Cookie Sheet and Flatten With the Bottom of a Glass. |
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7
Done
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Bake Until Edges Are Light Brown, 6 to 8 Minutes. |
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8
Done
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Cool Slightly Before Removing from Cookie Sheet. |
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9
Done
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Cool Completely. |
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10
Done
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Ice With Buttercream Icing (use Recipe #261024) and Decorate, If Desired, With Sprinkles Etc. |
