Recipe: Gooey Butter Cookies

Suzanne made these the other night for some meetings we had this week, and so many friends have asked for the recipe as a result... so here goes:

One of
our favorites, Michael's grandma Mennerick discovered this recipe in
the St. Louis Post Dispatch a few years ago. Friends and family have
been requesting it for parties ever since. Michael always makes them
with love, although the complexity of the recipe (especially once the
batter starts to warm back to room temperature and becomes unimaginably
messy in one's hands) makes it one of the most frustrating to make and
always makes the kitchen very messy.

Ingredients:

• 1/2 cup (1 stick) butter (we use Imperial or Parkay margarine)
• 1/4 teaspoon vanilla
• 1 egg
• 1 - 8 ounce package cream cheese
• 1 box Duncan Hines Moist Deluxe Butter Recipe Golden cake mix
• Powdered sugar for dipping/rolling drops of dough
• Powdered sugar for sifting on top of cookies after you take them off of cookie sheets
• Nonstick cooking spray

Directions:

• Beat softened butter, vanilla, egg, and cream cheese until light and fluffy.
• Mix in DRY cake mix.
• Chill for 30-40 minutes.
• Preheat oven to 350.
• Lightly coat cookie sheets with cooking spray.
• Drop dough by teaspoonfuls in bowl of powdered sugar, lightly roll into balls.
• Bake for 12 minutes or until light golden brown underneath.
• Makes about 4 dozen. If you make the balls slightly smaller the batch will make about 65 cookies.
• When cool, sift powdered sugar on top of cookies. (Use different powdered sugar than hat you rolled the dough balls in.)

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