Recipe: Pound Cake Cookies with Buttercream

Pound Cake Cookies
Rec.food.baking/Margaret Johnson (1996)
Yields: 3 to 4 dozen cookies

These aren't really sugar cookies but they are similar & I think, much better!! They are my favorite Christmas cookie.

1 package (16 ounces) golden Betty Crocker pound cake mix
1/3 cup margarine or butter, softened
1 teaspoon almond extract
1 egg

Heat oven to 375'F. Mix half of the cake mix (dry), the margarine, almond extract and egg in large bowl until smooth. Stir in remaining cake mix.

Divide dough into halves. Roll each half 1/8 inch thick on lightly floured board. Cut into desired shapes. Or roll into 1-inch balls, place on ungreased cookie sheet & flatten with the bottom of a glass. Bake until edges are light brown, 6 to 8 minutes. Cool slightly before removing from cookie sheet. Cool completely. Ice with Buttercream Icing & decorate if desired with sprinkles etc.

Buttercream Icing
Makes 3 1/2 cups

1/2 cup shortening
1/2 cup margarine
1 1/2 tsp. clear vanilla
5 cups confectioners sugar
2-3 Tbsp. milk

Cream butter & shortening then add vanilla. Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time & beat on high until fluffy.

TIP: Add sprinkles to the icing & mix well. Then ice cookies as usual. They are now decorated without a lot of the mess!