Pound Cake Cookies

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 36
• 1 (16 ounce) package betty crocker golden poundcake mix
• 1/3 cup butter, softened
• 1 teaspoon almond extract
• 1 egg

Recipe

• 1 heat oven to 375°f mix half of the cake mix (dry), the butter, almond extract and egg in large bowl until smooth.
• 2 stir in remaining cake mix.
• 3 divide dough into halves.
• 4 roll each half 1/8 inch thick on lightly floured board. (i like using a half flour, half powdered sugar mix.).
• 5 cut into desired shapes.
• 6 or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass.
• 7 bake until edges are light brown, 6 to 8 minutes.
• 8 cool slightly before removing from cookie sheet.
• 9 cool completely.
• 10 ice with buttercream icing (i use butter cream icing (buttercream frosting)) and decorate, if desired, with sprinkles etc.
• 11 yields: 3 to 4 dozen cookies.
• 12 tip: add sprinkles to the icing and mix well.
• 13 then ice cookies as usual. they are now decorated without a lot of the mess!