Yes, two recipes in a week (and another tucked away for next) because this was too good not to share.
The boys and I hit the grocery store on Thursday afternoon, picked up the few ingredients we didn't have on hand and George helped me whip up a batch. That quickly turned to two. Ahem. Just go ahead and make them. Really.
Recipe adapted from Noshings
Source: Homemade By Holman
1 18 oz box white cake mix with pudding in the mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream (I used reduced fat)
Preheat oven to 350 degrees. In a large mixing bowl, stir together cake
mix and flour. Add eggs, oil and sour cream and mix on medium speed
until incorporated. Batter will be fairly stiff. Use a cookie scoop or
roll into approximately one inch balls and bake on a baking sheet lined
with a Silpat or parchment paper. This will help keep the bottoms of
the cookies from browning. Use the heel of your hand or a glass dusted
with sugar to gently flatten cookies to about a half inch thick. You
don't want the bottoms to be browned or you've overbaked these. Bake
approximately 10 minutes until just set. Let cool about 1 minute on
the pan and then transfer to wire racks to cool completely.
Frost as desired. There is a frosting recipe in the pin/link but, I used canned and added red sugar to top. Let frosting set and store in airtight container.
Thanksgiving pocket letter
4 days ago