Death-by-Butter Cookies

Death-by-Butter Cookies

Death By Butter Cookies were new to me until my friend Michelle shared the recipe with me not long ago. They are similar to a sugar cookie but have a unique consistency and flavor. They are light, yet moist. Rich, yet not overly sweet. The consistency is what makes them so unique. Best of all, they are a snap to make.
The recipe starts with a cake mix, thus circumventing the need to measure flour and sugar. Although they are easy, time is required for chilling the dough, so these need to be made well in advance of serving.
One important note: after mixing the ingredients, the dough should be refrigerated for two hours before forming cookies. The first time I made these, I skipped the chilling step and was left with a huge mess. The dough was sticky and totally unmanageable. The proper order for making these turn out well is 1) mix dough, 2) chill dough for 2 hours, 3) roll dough into balls, and 4) bake.
After the cookies are baked and while still warm, dust them with powdered sugar using a hand sifter. If you prefer a bit of crunch, you can roll the cookie dough balls in raw (Demerarra) sugar crystals before chilling.
These cookies are really yummy and would pair well with fresh fruit. I may even use the cookies as a base for a fresh strawberry shortcake when berries are in season this summer! They freeze well, too, so these would be perfect to make ahead for a trip to the beach or lake.
I so hope you enjoy these; I’d love to hear from you if you try them! Thanks so much for visiting my site! As always, be blessed, and stay savvy!

Death by Butter Cookies 1

Ingredients:
1 box Duncan Hines butter recipe cake mix,
1 stick butter,
1/4 tsp vanilla extract,
1 pkg cream cheese @ room temperature (8 oz. pkg),
1 egg
Directions:
Combine all ingredients with electric mixer until well blended.
Chill dough for two hours.
Roll into balls (about walnut size).
Roll balls in powdered sugar.
Bake on ungreased cookie sheet in 350 degree oven for 10-12 minutes.
Dust with powdered sugar when completely cooled.

Source : allrecipes.Com

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