Suzie Evans: Grandma’s Old Betty Crocker Cookbook Cream Cheese Cookies
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
8 oz cream cheese softened (brick-style, not spreadable) (226g)
• 1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar* (500g)