Festive Almond Crinkle Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Ingredients

  • 16 1/2 oz 1 box White Cake Mix

• Baking & Spices

  • 1/2 tsp Almond extract or vanilla extract
  • 1 Food coloring if desired
  • 1 Powdered sugar

• Oils & Vinegars

  • 1/2 cup Canola oil

Found on americanheritagecooking.com

Description

Ingredients

• 1 box white cake mix [16.5 oz]
• 2 eggs
• ½ cup canola oil
• ½ teaspoon almond extract or vanilla extract
• Powdered sugar
• Food Coloring if desired (optional)

Directions

• Preheat your oven to 350° and line two baking sheets with parchment paper. Place about ½ cup powdered sugar in a bowl and set aside.
• In a medium bowl mix together the cake mix, eggs, oil and extract until few lumps remain.
• If you are going to add food coloring, do so now; mix to combine. I divided my dough in half and then colored half green and half red.
• Roll dough into balls, approximately 1.5 inches across, and then roll in powdered sugar until they are generously coated. Place on cookie sheet about 2 inches apart. The dough is very soft and will not stay in ball form, which is fine.
• Bake in preheated oven for 7-11 minutes. 7 for very soft, underbaked cookies and 10-11 for cakier, lighter cookies.
• Let cool 5 minutes on baking sheet and then remove to a wire rack to cool completely.