I always wondered if you could make a good cookie from a store-bought cake mix, so I decided to start simple and use what was in my baking cabinet--the results were better than I expected. I looked up proportions on the Internet (how much mix to how much liquid or fat) and started throwin' them together! The great thing is, as wonderful as these cookies are warm from the oven (love the crispy golden edges), my family says they like them even better the next morning with a glass of milk for breakfast (having been covered in the fridge over night). I'm guessing the cream cheese and butter solidifies a little and gives them that great chewy texture. These are also super good with 3/4 cup of Angel Flake Coconut added! —BeijingRose
whole almonds, chopped & toasted (see recipe below)
Powdered sugar for topping
In This Recipe
Preheat oven to 350 degrees. Measure out a cup of whole almonds, then chop them in small pieces and toss around in a heavy saucepan with TBSP each of butter and sugar. Cook over medium heat for no more than 10 minutes and keep them moving because they will burn if you're not careful.
Cream the butter, cream cheese and sugar together, then add the extracts and beaten egg and mix well.
In a separate bowl pour the cake mix and cardamom, mix well, then pour the wet batter into the dry ingredients; using an electric mixer, blend until fairly smooth (almonds will make it a little bumpy though).
This dough is quite soft, so you will need to place the bowl in the back of the fridge for a couple of hours to stiffen it. When chilled, use a teaspoon to scoop out pieces about the size of a walnut, roll into a firm balls, then flatten slightly on a baking sheet sprayed with Baker's Joy or PAM until dough is gone, and run into the hot oven to bake for 12 minutes. The cookies will spread out and be soft at first so allow them to sit on the sheet for at least 3 minutes, then carefully remove with a spatula. While they are still warm, put about a cup of powdered sugar in a tea strainer and shake over the cookies.