Thursday, February 17, 2011

Gooey Butter Cookies

“Gooey” is not an appetizing adjective to me. There used to be an old Taco Bell commercial with the Chihuahua advertising a particularly cheesy burrito and the little dog kept saying, “Gooey, gooey cheese”. I think that’s what did it for me. Take any word, associate it with Taco Bell and it takes away the appeal to me.

However, “gooey” might be moving up a notch or two in my book after making these cookies. These cookies were beyond delicious. Love, love, love them! I think you will love them too.

  • 1 egg
  • 1 box yellow cake mix
  • 1 (8 oz.) cream cheese, softened
  • 1 stick softened butter
  • 1 tsp. vanilla extract
  • Powdered sugar for rolling and dusting

  1. In a large bowl with a mixer, cream together butter and cream cheese until smooth.
  2. Beat in the egg, then beat in the extract. Beat in the cake mix.
  3. Cover and refrigerate until firm enough to roll (2 hours to overnight if preparing in advance).
  4. Preheat oven to 350 degrees.
  5. Place powdered sugar in a bowl set to the side.
  6. Roll chilled dough in to tablespoon size balls and then in the powdered sugar.
  7. Place on an ungreased cookie sheet, 2 inches apart and bake 12 minutes. The cookies will remain soft and gooey.
  8. Cool completely and sprinkle with extra powdered sugar if desired.

Cinnamon Pound Cake

This holiday season was SO busy for us. It was so busy in fact, that I am just now posting some of my favorite recipes that I made.

The goal of this year’s (OK, it’s last year’s now) baking was easy and quick (and preferably delicious). I found this recipe on a fellow bakers
blog. It was a big hit and so easy to make. I am definitely filing this one away for future use! I even found a pretty Christmas wreath shaped bunt pan to use.

  • 4 tablespoons sugar
  • 2 tablespoons cinnamon
  • 1 yellow butter cake mix (don’t use white cake mix – it has to be butter)
  • 1 package instant vanilla pudding
  • 1/2 cup vegetable oil
  • 1 8-ounce container sour cream
  • 4 eggs
  1. Preheat oven to 350 degrees and grease a bunt pan.
  2. Mix the sugar and cinnamon together in a small bowl and sprinkle half of the mixture in the greased bunt pan – shake it all around to coat the entire pan.
  3. Mix cake mix with pudding, oil, sour cream, eggs and other half of cinnamon/sugar mixture.
  4. Pour into pan and bake for 45 – 50 minutes until springy. Cool for 20 minutes before taking out of pan.