Pound Cake Cookies - cooking recipe

Ingredients

1 (16 ounce) package betty crocker golden poundcake mix
1/3 cup butter, softened
1 teaspoon almond extract
1 egg

Preparation

Heat oven to 375\u00b0F Mix half of the cake mix (dry), the butter, almond extract and egg in large bowl until smooth.
Stir in remaining cake mix.
Divide dough into halves.
Roll each half 1/8 inch thick on lightly floured board. (I like using a half flour, half powdered sugar mix.).
Cut into desired shapes.
Or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass.
Bake until edges are light brown, 6 to 8 minutes.
Cool slightly before removing from cookie sheet.
Cool completely.
Ice with Buttercream Icing (I use Recipe #261024) and decorate, if desired, with sprinkles etc.
Yields: 3 to 4 dozen cookies.
TIP: Add sprinkles to the icing and mix well.
Then ice cookies as usual. They are now decorated without a lot of the mess!