The Reason for the Season

Tis the season to be jolly. And fat. And Merry. I could let the fact that I have to sit on a donut get me down, or I could bake.  I choose to bake.  My girlfriend Jessica in college used to make these gooey butter cookies, and let me tell you - if you can get these into the oven with more than half the batter actually being baked, you're a winner.  This is probably one of the easiest recipes in the world, and news flash, they are like, my favoritest cookies ever. You stop your judging right now. I know this calls for a boxed cake.  I know it's not from scratch. Get over it, I just had surgery.  Stop it,  I see you scorning. 

Trust a sister, you make these and then see how you feel about a boxed cake.

Gooey Butter Cookies 

 

1 (8 ounce) package cream cheese

1/2 cup butter, softened

1 egg

1/4 teaspoon vanilla extract

1 (18.25 ounce) package yellow cake mix

1/4 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the cream cheese and butter. 

 

Stir in the egg and vanilla. 

 

Add cake mix, and stir until well blended. 

 

Roll into 1 inch balls and roll the balls in the confectioners' sugar. 

 

Place 1 inch apart onto an ungreased cookie sheet. 

 

Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. 

I thought I told you to stop judging, I can smell it. Give a sister some credit, these are bomb!


Love,


Whit