Butter Nut Cookies from a Mix

  • Serves: Makes about 2 dozen 3-inch cookies
  • Baking Temp (degrees F): 350
  • Views: 6762
  • Comments: 0

These cookies are so easy to make and can be made in all sorts of combinations: use a vanilla cake mix with 1 cup chopped walnuts or pecans; a chocolate cake mix with 1 cup chopped walnuts or almonds; a lemon cake mix with 2 tablespoons poppy seeds; even a spice cake mix with 1/2 cup chopped walnuts and 1/2 cup dried red tart cherries or craisins (dried cranberries).

1 stick (1/2 cup) unsalted butter
1/2 cup Crisco shortening or unsalted butter
1 large egg
2 teaspoons vanilla
3/4 cup unbleached  all-purpose flour
1 package Cake Mix (about 18 ounce package) ~my personal preference is Duncan Hines
1 cup chopped nuts

Preheat the oven to 350 degrees F. In a mixing bowl, cream the butter and Crisco until smooth, add the egg and vanilla and stir until light, about 1 minute on low speed. Blend in the flour and cake mix and then stir in the nuts. This will be a stiff dough.

Scoop the dough with a cookie scoop (I like to use a #50 or a #30 (larger) for this recipe) or use the two spoon method. You can roll the dough in your hand for a smooth appearance, then place on a parchment covered sheet pan or a lightly greased baking sheet (a silpat can also be used). Press the dough lightly to flatten and bake until they are golden around the edges and the tops are lightly colored. In my oven that is about 12-14 minutes, be sure to write down the time for your oven.

Cool the cookies on the sheet pan if you are using parchment paper, if you are not, then let them settle for a minute, then transfer to a cooling rack with a spatula.

Store the cookies in an airtight container, and they should stay for about 1 week. I have never had the need to freeze this dough, it's quick and easy to whip up, and the ingredients are usually on hand. The cookies freeze well after baking, be sure to wrap well and mark your package.

Other Recipes