One thing my dad absolutely loves is this butter cookie recipe. We discovered it long ago when looking for a good cookie to go with our homemade butter pecan ice cream and it was just the perfect match. Ever since then, we make these cookies far more often than we make the ice cream (actually, so often, we are always stocked!). We love to play around with the recipe, too. For those who can eat chocolate, we drizzle these with some melted milk chocolate and they are just delightful. You can do so much with his recipe!
Check out what our friends over at How To Nest For Less had to say about these:
“Well the old story goes that gooey butter cake was created in the 1930s by a baker who was trying to make cake batter and accidentally reversed the proportions of sugar and flour. Well now it seems that any STL family has a gooey butter recipe of their own, including mine.”
And this is how butter cookies came to life!
Ingredients
1/2 cup Land O’ Lakes softened butter
8 oz Philadelphia cream cheese
1 egg
1/4 tsp vanilla extract
1 box Betty Crocker yellow cake mix
1 cup of Domino powdered sugar
Instructions
Combine butter, cream cheese, egg and vanilla in a bowl and use mixer until light and fluffy.
Stir in the dry cake mix until the dough becomes thick but smooth.
Pour powdered sugar into a separate bowl, set aside.
Scoop a spoonful of the cookie dough and roll into a ball, then dip in the powdered sugar until fully covered. If you want easier dough to work with for rolling, chill in the refrigerator for 30 minutes.
Place cookie balls on a baking sheet and bake at 350 degrees for 12 minutes.
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Quick Tip: These are best warm, so pop them in the microwave for a few seconds before enjoying.
Thanks again to How To Nest For Less for this amazing recipe.
