Death By Butter Cookies

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My friend Michelle has been raving about these cookies, and now I know why! She texted me the recipe this weekend, and I made them for the family last night. They look similar to a sugar cookie but have a unique consistency and flavor. They are light, yet moist. Rich, yet not overly sweet.

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After mixing the ingredients, the dough should be refrigerated for two hours. When chilled, the dough can easily be rolled into balls. The first time I made these, I rolled the dough into balls before I chilled it. The result was a huge mess. The proper order is mix, chill, roll, and bake:-)

After the cookies are baked and while still warm, dust them with powdered sugar. If you don’t have a sifter with a hand lever, a strainer or fine mesh sieve will work fine.

These cookies are really yummy and could be eaten plain or perhaps dressed up with fresh fruit and a chocolate drizzle.  They would probably freeze well if any were left over (which is unlikely). Let me know if you try these. I would love to hear back from you!

Death By Butter Cookies

1 Box Duncan Hines Butter Recipe Cake Mix
1 stick butter (room temp)
1 (8 oz.) bar cream cheese (room temp–I used low fat)
1/4 tsp vanilla extract
1 egg
powdered sugar (approximately 1 cup)

Put all ingredients in a bowl. Using mixer, blend well. Chill for at least 2 hours. Shape into walnut sized balls, then roll into powdered sugar.

Bake at 350 degrees for 10-12 minutes (mine took closer to 17 minutes). Remove from oven, and dust with more powdered sugar.