October 3, 2013
Remember my post a couple weeks ago where I revealed the magical healing powers of Cookie Butter? And if you don’t believe me the next time you stub your toe, split a fingernail, or get a paper cut, grab a spoon and a jar of cookie butter and just try and tell me it doesn’t make you feel better. I dare you.
And do you remember how I suggested you just might want to mix cookie butter with cream cheese for a sweet spread for fruit and bread
or add it to whipped topping for a fluffy sweet treat with simple chocolate or vanilla wafer cookies
or eat it straight out of the jar with pretzels, a spoon, or your fingers?
So you read the cookie butter post and then you went on with your lives. Well, not me. I was trapped alone in the past with my fantasies of cookie butter in all it’s glorious potentiality. Which leads me to this historic moment in our lives. The moment when the world as we once knew it changed with the birth of the . . . Cookie Pie!
That’s right! A cream pie that’s cookie from bottom to top, beginning with a no-bake cookie crust coated with a layer of pure cookie butter, topped with a luscious filling of whipped topping, cream cheese and cookie butter, and then decorated all around the edges with mini cookies. Let’s run through that one more time.
If you want the very best chocolate cookie recipe ever then pop over to LilaLoa’s The End-All for Cho… oh forget it. If you’ve missed the other 385 times I’ve linked to the best chocolate cookie recipe ever then you’re just going to miss it again so go buy a bag of Oreos already. As far as a great pumpkin spice cookie recipe, well gosh and golly, you could always give mine a try and I’ll let you be the judge as to where it fits on the scale of greatness.
Isn’t that a pretty pie? Sometimes I just stare at the photo and then close my eyes and imagine the creamy, the spicy, the sweet, the crunchy, while doing everything in my power to forget the calories. They do not exist. They do not exist. They do not exist.
And now close your eyes and imagine all the possibilities. Gingersnap crust with a lemon cookie butter filling. Chocolate cookie crust with a chocolate peppermint cookie butter filling speckled with broke bits of peppermint candy. Lime cookie crust with toasted coconut cookie butter filling. Someone stop me. Oh, and in the summer how about replacing the whipped topping and cream cheese with softened vanilla ice cream swirled with ButterFinger Cookie Butter in a peanut butter cookie crust for a yummy frozen ice cream pie.
These are just off the top of my head people. The possibilities are endless for a fast and easy creamy cookie pie! If this doesn’t inspire you to save your cookie crumb scraps in the freezer, nothing will. You are beyond hope. But I still love you.
The full pie in your eye and . . .
The killer close-up shot.
October 2, 2013
Nope, it’s not a mistake. I’m holding a gave-away, not give-away but more about that in a minute or three.
This is a petit post, a mini recap from the recent Walk to Defeat ALS event in Vancouver Washington. You know . . . the walk I kept talking about and asking, cajoling, whining, pleading, and inviting any and all to sponsor my participation with a donation. Yep, that one.
For the past three years I’ve walked in support of and then in memory of Randy but the bigger reason I walk and my family walks is for people like these . . . good people, funny people, gentle people, and pretty dang holy people who are living today with ALS. Every day brings another challenge when you’re living with ALS but it also brings joy and friendship, laughter and love, and when we walk and roll together we don’t move together in grief and despair. We walk in hope for a better day when ALS is just a faded memory and we walk in gratitude for the lives of those we’ve lost and the lives of those we continue to have among us. These beautiful faces are just four of the 30,000 people in the United States living today with ALS and only four of the 400,000 worldwide.
My family walks for them. I bake for them.
32 family members walked in neon green this year as Team Ran’s Fans and offering up a completely non-bias observation I feel comfortable saying they’re a mighty fine-looking team. The top left is my niece Jennifer with husband John and adorable 3 year old going on 15 year old Rosie. To the right is Sam and Tristan with their handsome little guy Wyatt. Underneath them is my niece Tracey with husband Bryce, brilliant big brother Dylan, always entertaining Brady, and the twins Landyn and Payton. And the gang of gals from right to left is me, my fairly incredible sister Barb, Randy’s wife and my SIL DeeAnn, my brother Carl’s wife and it stands to reason also my SIL Phyllis, and DeeAnn’s sister Carolyn.
I thought this would all be pertinent information for those of you charting my family genealogy.
The Pacific Northwest didn’t fail in providing liquid sunshine for all those walking and rolling over the 3 mile route and we’re not talking a light drizzle or intermittent showers but a generous dose of pouring down rain. And oh, the guy with the tropical tan dressed in sandals and shorts while carrying an umbrella in the rain? Yep, we’re related. He’s my brother Carl. Shorts and sandals with a forecast calling for 90% chance of rain . . . and no, I don’t have a point, I just think it needs to be noted.
Along with walking, I also served as bagel-slicer, wing-wearer, and trumpet-player.
And you thought I just baked cookies.
Now wait . . . I think I have my facts wrong. When I mentioned that 32 members of my family walked as Team Ran’s Fans, that was a bit misleading because those of us walking in wet sneakers were only a small part of Team Ran’s Fans. The rest of our team included the dozens of individuals who donated to support our walk, including 65 of you who contributed to the walk.
And so to . . .
Betty Jo M
I want to offer up one ginormous . . .
And this is where the Gratitude Cookie Gave-Away comes in because even before I had the chance to tell you about it, it had already happened which makes it a gave-away and not a give-away. No need to enter, no chance to win. Over and done!
In a perfect world of my creation I would have baked cookies for all 65 who donated to support me in the ALS Walk but since this is an imperfect world, as evidenced by corrupt politicians, poverty, and the blatant lie of “one size fits all”, I settled instead to have a drawing so that at least two of you could enjoy a box o’ cookies. The other 63 donors will just have to relish the pleasure of all the calories they avoided in not winning. Enough calories to excuse you from going to the gym for at least 4-5 days. No need to thank me, really. The first name I drew won an assortment of Sweet Hope Cookies including Cinnamon Roll, Pumpkin Spice, Chocolate Java and Cinnamon Chocolate. In addition to the cookies, the second name I drew also won a 10 dollar Starbucks gift card and a bag of Candy Corn M&M’s. Okay, so maybe my gifts are a little more humble than a shiny candy apple 7-quart standing mixer or a 2014 model sports car but then I never claimed to be Pioneer Woman or Oprah, now did I?
Anywho, the first name I drew for the box o’ cookies was
Sandra M! Congrats Sandy!
And the second name I pulled from the bowl for the box o’ cookies with a Starbucks chaser and candy treat was
Colony C! And congrats to you Colony!
As a fun aside, I went to high school with one of the winners and the other is someone I don’t know. Once again I share information that matters to no one. Just another example of my frequent compulsion to over share.
But again, a sincere thank you to those who donated toward the Walk to Defeat ALS and an equal thanks to those who though unable to make a donation this year have continued to support and encourage me along the way throughout this little venture known as Sweet Hope Cookies. You’re all rock stars in my book!
September 16, 2013
Over the last three days 31
angels, saints, awesome people donated a total of 1345.13 to the Walk to Defeat ALS, bringing my total raised to 3,235.13. That means I’m only 1764.87 away from reaching my goal of 5000 dollars by this Saturday morning!
Thanks to all of you who have already given so generously and thanks in advance to those of you who are waiting to give your money in the eleventh hour just to keep me in suspense!
And the winner of the car and more giveaway is number 18!
.And number 18 is . . . Jill W___R!!!
Congratulations Jill and again, thank you everyone. Your kindness never fails to amaze me and I’m so very grateful.
Be patient. I’ll tell you more about this in a minute.
Another year, another Walk to Defeat ALS.
Another one of those occasions to remember Randy.
Occasions like when I see his photo next to my standing mixer or when I look at my left wrist and his ALS awareness band is there or when I get a new iPad app that I know he would have had two months before me or when I see any of the great-nieces and great-nephews born after Randy died and think how over the moon he would have been about them or when someone asks me about Sweet Hope Cookies and I tell them about ALS and my brother or when I write a new post for my blog or when I go to bed in one of his teeshirts or when my mind wanders or when I walk past holiday cards and see cards “for brother” or when I consider my biggest dream that I won’t die of old age or anything else before a cure for ALS is found.
This weekend I’ll be walking as one of 32 family members and friends in the neon green glob known as Ran’s Fans to honor Randy’s memory and to raise money for the ALS Association, the only national not-for-profit health organization dedicated solely to the fight against ALS.
So where is all this leading? Oh. You know.
I’m winding up to make a plea for a donation toward my walk.
I want your money.
Your cash, your dough, your bread, your moola.
I want your filthy lucre and your chump change.
I want a fistful of dead presidents.
I want your cabbage, your lettuce, your greenbacks.
Give me your smackers.
I want your scratch.
click here —> Give money here! Give money here! <— click here
I have no talent for subtlety but I do have a talent for putting together radically awesome stuff for a giveaway and this is where you’ll see the connection between my unapologetic donation appeal and my rocking Sweet Hope Cookie Giveaway.
Between now and Wednesday at 8:00 p.m. (PST) everyone who makes a donation to sponsor me in the Walk to Defeat ALS will automatically be entered in the giveaway. That’s right. You don’t need to share me, facebook me, tweet me, pin me, vine me, instagram me, or link me.
You only need to do one thing. Go to the this secure donation site and give a little somethun-somethun that will be used to fund ALS medical research and provide much needed equipment and support to those living with ALS. The minimum online donation is 5.00 and that’s all I’m asking you to donate. That’s not to say I’d turn up my nose at larger donations. By all means, turn those pockets inside out, count out the change in your coin jar, check behind the couch cushions, and turn your loved ones upside down and shake! Warren Buffet! Bill Gates! Mark Zuckerberg! Oprah! If you’re out there, pony up!
Whatever amount your donation, I’ll automatically be sent a confirmation email of your contribution from the ALS Association. Upon receipt of their email I’ll add your name to a numbered list and then at 8:00 p.m. (PST) on Wednesday evening I’ll use random.org to select the winning entry. At that time I’ll announce the winner in an update to the top of this post and on Facebook.
5 dollars. Let’s talk about 5 dollars.
That’s a gallon and barely a half of gas or
a Subway foot-long or
five thingies from the Dollar Store or
a Venti Caramel Frappucino with an add shot or
two pounds of butter or
one 96 count Crayola Crayons with built-in sharpener or
five dollars closer to getting me toward my goal of 5000 dollars and
the gift of help, hope, and support for someone living today with ALS and
the good feeling that comes from doing a kindness for others and
an insane amount of gratitude from me!
So here’s what’s in the box of giveaway awesomeness:
A “Powdered by Cookies” license plate frame like the one I have on my car. Just open the gas tank lid, dump in a dozen sugar cookies and you’re good for another hundred miles.
Children, do not try this at home.
A set of my favorite oh-so-soft and oh-so-colorful kitchen towels from Anthropologie.
An Oatmeal Cookie scented candle, heavy on the cinnamon, honey, and spice.
Zero calories per lighting.
The most AWESOME vintage-themed vinyl shopping bag ever! I knew I had to grab it when I saw the front of the bag but the blender and hand-beaters on the sides really sealed the deal.
It wasn’t until I got home I saw there was a rolling pin on the bottom of the bag and just when I thought it couldn’t get better . . .
behold the inside pocket!
There you go, a few of my favorite things but I’m just warming up!
While all of this could be yours . . .
All of this could be for your favorite young baker because included in the giveaway is a fun set of children’s baking goodies and while everything is shown in the photo above let me give you a closer peek at some of cooler and coolest stuff.
The kid’s baking set begins with a set of mixing bowls with lids, measuring cups, measuring spoons, a wooden rolling pin and kitchen timer, and a pile of cookie candy bling from the Sweet Hope Cookie Private Reserve vaults and the only way that candy bling can get any better is when you shake it out of the backside of a unicorn. Besides, isn’t there where colored sanding sugar comes from anyway? And then there’s the fabu red rocking horse cookie cutter. Your mini-chef just rocks it from side to side and a scalloped rectangle cookie with a tiny heart in the center will magically appear.
Every batch of cookies will be a home run when your little dough-slinger uses this fun baseball bat spatula which I fully realize just sounded like the hokiest catalog description ever as well as this space efficient triple stacking set of cookie cutters, as if your own swelling pile of cookie cutters isn’t spilling out everywhere already.
And yes, I promised the winner would take home a car so here you go. Your very own 2013 custom-designed, fully-loaded Volkswagen Bug.
.Suitable for framing.
All of those awesomely amazing bits and bobs for you and your buddy baker!
And just between you and me I hope you win.
I’m pretending I want them to win but really, I’m rooting for you.
So make your donation today and in advance from the entire staff of one here at Sweet Hope Cookies Corporate Headquarters, thank you.
September 12, 2013
So here’s how it happened.
I was in bed last night blog binging on my iPad when I stumbled on a post over at Food Republic on DIY cookie butter. Apparently over the past few months while I had my head buried in cookie dough flavors the world was going crazy over jars of Trader Joe’s Speculoos Cookie Butter. How I missed this particular wave of crazy I don’t know but last night at 10:28 p.m., laying in bed reading through the recipe in my jammies with my spouse and puppy at my side, the crazy slapped me upside the head and I thought, “Oh, my Cinnamon Roll cookies would be incredible cookie butter.”
At 10:30 p.m. I was in my kitchen pantry loading up my arms with ingredients. In my pajamas. Covered by an apron.
And by 11:15 p.m. I had a double batch of freshly baked Cinnamon Roll cookies.
The recipe called for 8 ounces of cookies. That’s 8 ounces of cookies on the kitchen scales.
I might have made too many cookies.
I just cracked myself up.
As if there could ever be too many cookies.
The Food Republic DIY cookie butter recipe couldn’t be more simple. Using a food processor pulverize 8 ounces of cookies into fine cookie dust. With the food processor still swirling, slowly add in 1/2 cup vegetable oil followed by 1/4 cup water followed by 1/2 cup powdered sugar (more or less depending on the desired cookie butter consistency.)
Cinnamon Roll Cookie Butter is insane.
Standing there in my jammies past my bedtime admiring my wildly successful first go with cookie butter I decided to send it along with a bag of pretzels to my spouse’s office the next day.
So I cleaned up the kitchen, packed up the Cinnamon Roll Cookie Butter, changed into a flourless pair of pajamas and climbed back into bed. But laying there in the dark, I started to think.
I thought about all the batches of cookies I’ve over-baked in the past with edges too dark and insides too dry to decorate.
I thought about all the broken cookies, the misshaped cookies, and the cookies ordered only to be canceled before decorated.
I thought about the scraps of cookie dough. Piles of scraps. Vanilla scraps. Chocolate scraps. Big and little scraps.
And as I thought about all these cookies past, I had an idea. Some might call it a stroke of genius. Others might call it a divine revelation.
There might even be that random person like, oh, I don’t know, the person who lives with me let’s just say, who might call it a delirious manifestation of a cookie obsessive personality but whatever it’s called, I think you’re going to like it.
Here’s what I’m going to suggest you do. From this day forward never ever throw out another cookie again. Save every overbaked, broken and misshaped cookie. Instead of tossing out your over-worked over-floured over-rolled cookie dough, put it on a cookie sheet and bake it. Take all those cookie bits and pieces and start saving them in the freezer, one bag for vanilla and one bag for chocolate.
.No! Wait! Better yet, use your food processor to turn them into cookie dust and then store them in the freezer. Why grind it up now instead of later? Oh, only because ground up cookies are magic.
- Add 1 stick of melted butter to 2 cups of cookie dust and 1/3 cup of brown or white sugar and you have a no-bake crust for a pie or tiny tarts.
- Dip strawberries in melted white chocolate and then roll in chocolate cookie dust.
- Dip bananas in melted dark chocolate and roll in vanilla cookie dust.
- Make balls of cookie truffles by mixing 4 cups of cookie dust with 8 ounces of softened cream cheese. Dip them in melted chocolate and then sprinkle with candy bling before placing on parchment paper and allowing to harden.
- Toss a handful or five into a bowl of ice cream or a bowl of pudding or into your mouth..
And any time you want to whip up a batch of cookie butter just pull 8 ounces of cookie dust (approximately 2 loose cups) out of the freezer and then along with the vegetable oil, the water, and powdered sugar . . . consider all the possibilities!
See what I mean? Cookie dust magic.
The delirious manifestation of a cookie obsessive personality.
It seems the spouse called it right again.
Here’s my point and the beauty of this whole thing. You don’t have to make my Cinnamon Roll cookies to have Cinnamon Roll Cookie Butter because every cookie flavor I make begins with either vanilla cookie dough or chocolate cookie dough and then, what do I do? That’s right. I add-in a few ingredients and end up with a whole new cookie flavor. Same with cookie butter.
- Pumpkin Spice Butter: Add pumpkin flavoring and powdered pumpkin pie spice to taste to a batch of vanilla cookie butter.
- Vanilla Coconut Butter: Replace the vegetable oil in the cookie butter recipe with coconut oil in a batch of vanilla cookie butter and then pulse in a handful of toasted coconut.
- ButterFingers Crunch Butter: Make up a batch of vanilla cookie butter and pulse in one crushed Butterfingers candy bar or a Snickers bar or any bar.
- Chocolate Mint: Make up a batch of chocolate cookie butter and use a spatula or spoon to stir in 1/2 cup of chopped Andres’ Candy Mints.
- Chocolate Caramel Swirl Butter: Melt a dozen caramels allowing it to slightly cool before stirring it by hand into a batch of chocolate cookie butter.
- Cocoa Mallow Swirl Butter: Use a spatula or spoon to slowly swirl a half cup of marshmallow creme into a batch of chocolate cookie butter.
- Chocolate Peppermint Butter: Replace the 1/4 cup of water in the chocolate cookie butter recipe with CoffeeMate Peppermint Candy.
Rating each flavor on a scale of 1 to 10, 10 being “flipping fantastic,” all the cookie butters scored between 10 and 12.5.
Okay, I take that back. The Pumpkin Spice Cookie Butter was just okay because I think I added too much of the pumpkin flavoring in my test batch. For a GREAT Pumpkin Spice Cookie Butter, bake up a batch of my BFF Pumpkin Pumpkin Pie Spice Chocolate Cookies BUT instead of adding the chocolate shavings (or mini-chocolate chips) to the cookie dough, stir them into the finished cookie butter. Heaven!
The cookie butters look as awesome as they taste.
Store cookie butter in an airtight jar at room temperature for up to a week, as though there’s a chance any of it would last that long. Chocolate Peppermint needs to be refrigerated due to the addition of the CoffeeMate Coffee Creamer.
Now that you have a vat of cookie butter, what can you do with it?
Are you seriously asking me that?!?!?!
Eat it off a spoon.
Spread it on toast.
Sandwich it between two Nilla Wafer Cookies.
Eat it off a spatula.
Dip pretzels in it.
Dip celery in it.
Dip your entire hand in it.
OR . . .
Mix softened cream cheese and cookie dough together for a great party dip for fruit.
Whip one cup softened butter with three cups of powdered sugar. Add in some cookie butter. Frost a cupcake.
OR . . .
Stir cookie butter into a container of Cool Whip and go with your heart. It will lead you.
It’s now 24 hours since this crazy all started and so it’s time to head up stairs, put on my jammies and go. to. sleep.
So that’s what happened.
September 7, 2013
Before there was Julia & Julie there was Anita & Rose.
Years ago in my youth and by youth I mean my thirties since now being in my mid-fifties I can’t remember my twenties, I thought it would be fun to bake every cake in Rose Levy Beranbaum’s The Cake Bible, but given I have the attention span of a gnat I only got as far as page 65 before moving onto Decoupage For Dummies. Being fair to myself though I don’t think it helped any that Rose went and plunked a recipe for fruitcake on page 67 which makes her partly to blame for the fact that neither of our names appear in the title of a movie.
While my follow-through might have been less than exemplary I need, yea, I demand credit for making the chocolate-wrapped cake on the cover, even though it was all the way on page 199. La Porcelaine is the name of the cake which translates into English as “a pain in the tuchus to bake.” Okay, technically La Porcelaine translates as porcelain but just try making the cake and then tell me which translation you find more fitting. It took me three days, two crying jags and one attempt at “going to my happy place” to finish.
I haven’t baked a three layer cake in years, no doubt due to residue trauma from La Porcelaine but incorporating cake mix into cookie dough seemed liked the perfect time to bake some cookie mini-cakes.
I divided up the cookie dough and then colored some with gel and added sprinkles to the rest. I prefer folding my cookie bling into the finished dough since sprinkles, sanding sugar, and jimmies can bleed their color if it’s beaten into the dough. Just roll out the dough, top with some sprinkles, fold the dough, top with some sprinkles, fold the dough, and top with some sprinkles. This method not only prevents the coloring from bleeding but distributes the sprinkles evenly throughout the dough. By the way, these tips cost you nothing. I know. I give and give and give.
Since I wanted some of the cakes to hold candles, name flags, and loose change, I traced the round cookie cutter onto parchment paper, folded the paper in quarters and then hole-punched the center. Now instead of eyeballing the center of each cookie, I just placed the template on top of each cookie and made the hole using my all-purpose Starbucks re-useable drinking straws. I love my Starbucks straws. They’re more sturdy than paper or plastic drinking straws and made a clean cut in the cookie pre or post baked.
Once the cookies came out of the oven I stacked up three and then pushed the straw through a second time to make sure the holes were open and aligned for each cake.
Seriously, I want to be all meek, mild, and humble here but dang, are these cute or what?
Ever dreamed of eating a whole cake by yourself? Now you can and you won’t even need to call a friend to talk you down from the ledge like the time when you ate a pint of Ben & Jerry’s by yourself and then regretted it before the spoon hit the sink.
Oh, I almost forgot to tell you something!
While you’re cutting out those little dough circles, be sure to cut out some little dough triangles.
One cake serves six people (with teeny-weeny appetites) and makes for a fun centerpiece.
Just to give you a size perspective, the cake stand is 6 inches across and each cake slice is about 3 or 4 bites worth of cookie.
Or one bite. Let’s just be honest.
I should probably confess that while I was in the baking aisle grabbing a box of cake mix I went ahead and threw a couple plastic tubs of frosting into my cart. By all means go ahead and make up some 7-minute buttercream frosting if that’s your thing but keep in mind that if you do it my way you’ll end up with an extra 6 minutes and 47 seconds at the end of your day.
In unrelated news, the only editing I did to the photo above was erasing chocolate icing from my thumb knuckle and white icing from the palm side of my finger. In two years of cookie decorating my hands have only been icing-free and coloring gel-free for . . .well, less than 6 minutes and 47 seconds for sure.
If real candles don’t seem like the best idea for a table full of five year olds, make pretend candles using paper straws and candy-coated sunflower seeds.
Finally something to do with all those adorable drinking straws I can’t resist buying.
I think you can tell I had a massive amount of fun decorating these cookies. Sprinkles, white chocolate curls, jimmies and non-pareils. My puppy goes nuts when she sees me pull out the jars of candy bling in anticipation of the inevitable sweet spillage. My spouse goes nuts too but for very different reasons that usually involve a vacuum and furniture moving. If you want to remove a slice of cake before cutting it out with a knife pop the cookie cake in the freezer long enough for the cookie and icing to firm up a bit.
I was wondering . . . did you happen to notice my DIY cake stands?
.All you need is a mini cake cone, a round cookie, a little colored sanding sugar, and a bowl of melted white chocolate.
If you aren’t able to find mini cake cones at your grocery store, buy the regular size and use a knife to divide it as shown. When the cone is covered with the white chocolate and sanding sugar the jagged cut edge will be covered up.
Go ahead and dip the cone (mini or regular) and the cookie separately into the melted white chocolate and then place them on a cooling rack with a sheet of parchment paper underneath to allow the extra chocolate to run off. If you want to add a sanding sugar edge wait until the cone is dry and then dip the edge into the white chocolate again before adding the sanding sugar. When the chocolate coating has dried on both, add an extra dollop of melted chocolate the end of the cone you want on top and attach the cookie.
You can brush luster dust across the top of each stand to add a little color and since you saved 6 minutes and 47 seconds you’ve got the time to do it.
Since cake mix contains sugar, flour, and at least one leavening agent I reduced the amount of sugar, flour, and baking powder in the base recipe. The cookies showed insignificant spread, were a little more dense and I’m happy to report had the desired flavor of white cake. Imagine the possibilities for a wide variety of flavors! Pillsbury offers cake mixes including lemon, strawberry, pineapple, butter, and seasonal flavors like caramel apple and pumpkin, while Duncan Hines flavors include classic carrot, red velvet, banana, swiss chocolate and tres leches.
Oh. Oh. I just noticed that Duncan Hines has Caramel Cake Mix. Caramel. Oh. Oh. Oh.
I’m out of here! I’ve got an errand to run!
Cake Batter Confetti Cookies
1 cup butter
1 cup sugar
1 teaspoon vanilla
3/4 teaspoon salt
1/2 teaspoon baking powder
2 1/2 cups flour
1 1/2 cups white cake mix
…..Preheat oven to 375 degrees.
1. Combine flour, baking powder, salt, and cake mix. Set aside.
2. Cream the butter and sugar.
3. Add in the eggs and beat for 30-45 seconds.
4. Add in the vanilla extract beating until well-blended.
5. Add in the dry ingredients one cup at a time until the dough is fully incorporated.
6. Roll out the dough on a lightly-floured surface to the desired thickness. Place the cut cookies onto a parchment-lined cookie sheet and bake on the center rack of the oven for 8-12 minutes. Baking time will be determined by the thickness and overall dimension of cookies.
7. Remove cookies from oven and allow to cool on baking sheet before moving to cooling rack.