- ¼ cup butter or margarine softened
- 1 (8oz) pkg of cream cheese, softened
- 1 egg
- ¼ teaspoon vanilla
- 1 pkg Betty Crocker white cake mix
- Icing: 1 (8oz) pkg cream cheese
- 1 stick butter
- 1 teaspoon vanilla
- 1 box powdered sugar
Recipe submitted by Wini Moran, Cumberland Valley Electric, Second Place Cookie, December 2008
Heat oven to 325. Cream butter and cream cheese until light and fluffy. Beat in egg, vanilla and half the dry cake mix until smooth. Stir in remaining cake mix. Drop dough by teaspoonful’s about 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes. Do not overbake- cookies will be soft and light colored. Cool slightly before removing from baking sheet. When cool, frost with cream cheese icing.
To prepare icing: mix ingredients well, then whip until fluffy. This makes enough to generously frost two batches of the cookie recipe. Makes 3- ½ dozen.
“Our family loves these cookies—from great-grandparents down to the youngest child. The recipe came from my aunt in Ohio, and my mother-in-law bakes them every Christmas. They disappear fast. She even made them for a special friend’s wedding. There are so creamy and delicious, and just the right size for a perfect bite. For a festive twist, add red or green food coloring to the icing.”