I found a cookie recipe that is a drop cookie but more transitional because it requires refrigeration prior to baking. They come from the 1976 Betty Crocker Cookbook that I found at my Mom’s house. Since I couldn’t decide which type of cookie to do next, I thought these would make for a fun transition.
I think it would be really cool to work in a bakery. Sure you could have a temperamental baker and mean co-workers but that’s not the point. I actually used to work in a bakery but it was the main bakery so no one came by to buy anything there. I think it would be cool to work in a bakery because you know when someone buys something there, it makes them happy.
I know it motivates me to be a better cook and baker. There’s nothing like eating a great tasting meal or dessert with my husband. Or sharing my baked goods with my co-workers. I’m glad I made these Cream Cheese Cookies too. They’re soft enough for my husband and they taste great!
Special Equipment – Hand Mixer
1) 1/4 cup softened butter
2) 1 8 oz package of cream cheese
3) 1 egg
4) 1/4 teaspoon vanilla extract
5) 1 package yellow or devils food cake mix (I used Betty Crocker’s mix of course!)
Preparation and Baking
1) Leave the cream cheese out to soften for a little bit before you begin.
2) Cream the butter and cream cheese together, using a hand mixer.
3) Add the egg, mix well.
4) Add the vanilla extract, mix well.
5) Add the cake mix 1/3 at a time.
6) After 2/3 of the cake mix is complete, take a wooden spoon and hand mix the last 1/3 of the cake mix.
7) Chill for 1/2 hour.
8) Turn the oven on to 375 degrees.
9) Line a baking sheet with parchment paper.
10) Drop by tablespoons on to the baking sheet. You should be able to fit 12 on a sheet. And the dough may be a little stiff so a little difficult to “drop.” You could try using an ice cream scoop if it’s too stiff for you.
11) Bake for 8-10 minutes.