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Pound Cake Cookies


1 package (16 ounces) golden Betty Crocker pound cake mix
1/3 cup margarine or butter, softened
1 teaspoon almond extract
1 egg

Heat oven to 375'F. Mix half of the cake mix (dry), the margarine, 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. 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 and decorate if desired with sprinkles etc.

Yields: 3 to 4 dozen cookies.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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