1 package Betty Crocker SuperMoist White or Yellow Cake Mix
1/2 cup Shortening
1/2 cup butter, softened
1 teaspoon vanilla, almond, or lemon extract (which ever you prefer)
1 egg
Sugar
1 tub ready to spread frosting your choice. . . or make your own. We like Cream cheese kind around here. If I buy it or if I make it it doesn't matter as long as it is Cream Cheese
1. Heat oven to 375 degrees. Beat half of the cake mix, the shortening, butter, vanilla, and egg with electric mixer on medium speed until Smooth. Stir in remaining cake mix.
2. Divide dough into 4 equal parts. Roll each part 1/8- inch thick on lightly floured surface. Cut into desired shapes; sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet.
3. Bake 5 - 7 minutes or until lightly brown. Cool 1 minute and remove from cookie sheet to wire rack. Whip frosting with electric mixer until fluffy. Spread of frosted cookies and decorate as you want.
I found this recipe in my Betty Crocker Cake Mix Cook Book when I was pregnant with Isaac and I loved sugar cookies, but could never get them to roll out to the right height with out destroying more than half of the dough. This recipe makes it so easy to roll out the dough isn't sticky and it is just perfect and tastes so good. Even Ryan likes them and he usually doesn't like Sugar cookies. These are the cookies that the kids and I decorated in the Easter pictures on my other blog.
1/2 cup Shortening
1/2 cup butter, softened
1 teaspoon vanilla, almond, or lemon extract (which ever you prefer)
1 egg
Sugar
1 tub ready to spread frosting your choice. . . or make your own. We like Cream cheese kind around here. If I buy it or if I make it it doesn't matter as long as it is Cream Cheese
1. Heat oven to 375 degrees. Beat half of the cake mix, the shortening, butter, vanilla, and egg with electric mixer on medium speed until Smooth. Stir in remaining cake mix.
2. Divide dough into 4 equal parts. Roll each part 1/8- inch thick on lightly floured surface. Cut into desired shapes; sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet.
3. Bake 5 - 7 minutes or until lightly brown. Cool 1 minute and remove from cookie sheet to wire rack. Whip frosting with electric mixer until fluffy. Spread of frosted cookies and decorate as you want.
I found this recipe in my Betty Crocker Cake Mix Cook Book when I was pregnant with Isaac and I loved sugar cookies, but could never get them to roll out to the right height with out destroying more than half of the dough. This recipe makes it so easy to roll out the dough isn't sticky and it is just perfect and tastes so good. Even Ryan likes them and he usually doesn't like Sugar cookies. These are the cookies that the kids and I decorated in the Easter pictures on my other blog.
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