Saturday, November 21, 2009

Gooey Butter Cookies

Did you know that Paula Deen is one of my best buddies? OK,well, we could be if she just knew me. I even went to Savannah and ate at her restaurant hoping we could be buds. But, alas, apparently, she is a very busy lady and must not have know her "BFF-To Be" would be dropping in to have lunch with her :) Well, I did get to see her sons, they were working at the great Lady & Sons Restaurant. But, I did save myself the embarrassment (and my husband) and did not inquire about Paula's whereabouts. Seriously, I do love Paula. She is a fabulous cook! I have been a fan of Paula's before it was cool to be a fan. I don't think I have ever made a recipe of hers that was not great. Honestly, most of her recipes contain atleast a stick of butter. So how could it be bad?!?

Today's recipe is a spinoff of Paula's popular Gooey Butter Cake. And I must suggest, if you have never had Gooey Butter Cake, you really should try this too. You can find the link to Paula's Gooey Butter Cookies here. Her version is made with chocolate cake mix, but you can use any flavor cake mix. I found it easier to scoop the dough out with a small cookie scoop and drop it directly into a bowl of powdered sugar. You could also add chocolate chips or other variations. I think I may try that next time. These cookies are super rich, creamy cheesey, stick- to- your- teeth goodness. I know, that last sentence had words that didn't exist, but its early and that's how I felt about them. Enjoy!

Paula Deen's Gooey Butter Cookies

•1 (8-ounce) block cream cheese, softened
•1 stick butter, softened
•1 egg
•1 teaspoon vanilla extract
•1/4 teaspoon butter extract (optional)
•1 (18-ounce) box moist yellow cake mix
•Confectioners' sugar, for dusting

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 10-12 minutes. Do not overbake. These cookies should not look brown. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.


Nicole said...

About how many dozen will this recipe make?