The Great Cookie Experiment – Pound Cake Cookies

Too full of a tummy to post this yesterday!  So here it is today.

In other news we’re at the Novemberfest show in Logan, Utah and the Spanish Fork Christmas Gift Show today and tomorrow.  Come on by to see new sauces, syrups and honeys!  Now…onto the Great Cookie Experiment.

The Great Cookie Experiment  – Pound Cake Cookies

Cake mix cookies are something that the girls used to make as they were learning to bake.  They were easy, made little mess, and didn’t require a lot of work.  Basically, you take a standard cake mix, add some oil and some eggs, and bake them like cookies.  For a long time my girls loved the Cherry Chip cake mix cookies.  These pound cake cookies are very similar, with a couple of differences.  First, you use a pound cake mix…kind of an obvious one there.  Second, you add BUTTER instead of oil, a change that makes me wonder why we haven’t done that with any of the other cake mix type cookie recipes.  Lastly, you add some almond extract to the batter before baking.

The results were a really super yummy cookie.  Rolled out, cut with cookie cutters, and frosted with buttercream frosting, they were fabulous.  They tasted to me a lot like store bought cookies, the kind you would buy in the grocery store bakery.  I would go to these cookies again for a quick cookie fix, especially since they’re much more affordable than store bought cookies.  They wouldn’t, however, be at the top of my list of cookie favorites.  I like a more homemade taste over store bought any day.  When a homemade taste isn’t possible, this is a good and affordable second choice.

Pound cake cookies

Pound Cake Cookies

1 box (16 oz) pound cake mix

1/3 cup butter, softened

1 tsp almond extract

1 egg

Heat oven to 375.  Mix half of the dry cake mix with the remaining ingredients and mix until smooth.  Stir in the remaining cake mix.  Divide dough into halves.  Roll each half 1/8 inch thick on a lightly floured board.  Cut into desired shapes, or roll into 1 inch balls, place on an ungreased cookie sheet and flatten with the bottom of a glass.  Bake until the edges are light brown, 6-8 minutes.  Cool slightly before removing from cookie sheet.  Cool completely.  Frost with buttercream frosting.  Yields 2 dozen cookies

Buttercream Frosting

½ cup shortening

½ cup butter

1 ½ tsp vanilla

5 cups powdered sugar

2-3 Tbl milk

Cream butter and shortening.  Add vanilla.  Add sugar a cup at a time, beating on medium speed.  Add milk 1 Tbl at a time and beat on high until fluffy.  Makes 3 ½ cups.


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