Suzie Evans: Grandma’s Old Betty Crocker Cookbook Cream Cheese Cookies

Recipe 

¼ cup butter or margarine, softened 1 package (8 ounces) cream cheese, softened egg yolk ¼ teaspoon vanilla

1 package (18.5 ounces) yellow or devils food cake mix

Cream butter and cheese. Blend in egg yolk and vanilla. Add cake mix (dry), ½ at a time, mixing well after each addition. (If mixer is used, add last third of cake mix by hand.) Cover; chill 30 minutes.

Heat oven to 375°. Drop by level teaspoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet.

Cream cheese frosting:

1 ½ cup (1 stick) unsalted butter softened

(113g)

8 oz cream cheese softened (brick-style, not spreadable) (226g)

• 1 teaspoon vanilla extract

¼ teaspoon salt

4 cups powdered sugar* (500g)