This month’s cookie carnival post is to be a cookie recipe with a cake mix ???? I have never heard such a thing … but knew I could find something online … and where better then Duncan Hines. Sure enough there are many recipes on their website that include cookie mix and brownie mix … YUM!
I chose a recipe that included their French Vanilla cake mix dipped in sugar & cinnamon. The batter was very sticky and once cooked spread out quite a bit … but tasted wonderful … perfect with my afternoon cup of tea.
Now in printing this recipe I noticed that I doubled the butter … using 3 sticks of butter instead of 1.5?? Which would answer the question of why they spread out so much and the rich butter flavour of the cookie.
Not having the extra time to make a new batch … I will have to post this recipe today and look forward to re-trying this recipe another day.
2 tbsp sugar
1/2 tsp ground cinnamon
1 tsp water
3/4 cup butter or margarine
1 tsp vanilla extract
1 pkg Duncan Hines® Moist Deluxe® French Vanilla Cake Mix
48 whole pecans or walnuts
1. Preheat oven to 375 °F. Combine sugar and cinnamon in small bowl. Set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside.
2. Combine butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Beat at low speed with electric mixer until blended. Roll 1 rounded teaspoon of dough into ball. Dip half the ball into egg white mixture then into cinnamon-sugar mixture. Place ball sugar side up on ungreased baking sheet. Press nut on top. Repeat with remaining dough, placing balls 2-inches apart.
3. Bake at 375 °F for 9 to 12 minutes or until edges are light golden brown. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container.