This is an infomercial! I thought since most of us are in a time crunch, but are still desiring to bake Christmas cookies, this would come in handy. I have heard of the cookies made from cake mixes, but until two nights ago, I had never really liked the ones that I had tasted. A friend came by with snickerdoodles which were awesome. When I told Peggy how good they were, she said, “glad you liked them, I made them from a cake mix”. I was shocked. So today, I stopped and bought a Duncan Hines Red Velvet cake mix and am making the cookie recipe on the side of their box. Am making one little change. I am making them into thumbprint cookies and filling the indention with my cream cheese frosting. Am so excited that I can whip up a batch of cookies that taste like homemade, in less than 5 min…I thought it would be fun to color the cream cheese frosting green so, wa-la, Christmas cookies that taste like red velvet and it was really so easy. The picture below is a plate of the original directions on Duncan Hines, each ball dipped in Powdered sugar, the ones on the outside are the ones I ended up just baking as balls and then added colored cream cheese frosting and sprinkles. Merry Christmas from my heart to yours…tkbakesalot
If you happen to have a box of red velvet cake mix that doesn’t have the recipe on the side, here it is:
1 box red velvet cake mix
6 tables softened butter
Mix until well blended with mixer on low to medium speed. Drop 1″ balls into powdered sugar and onto lightly greased cookie sheet if you are not using Parchment paper or coated cookie sheets. Bake at 375 for about 9-10 min. If you use the cream cheese frosting, do not roll the balls in the powdered sugar. Just drop the balls onto the cookie sheet and using a Thumbie or your thumb, make an indention in the center of each cookie. The indention will almost disappear when cookies are baked, but don’t worry about that. Fill in with frosting of your choice.