Pound Cake Cookies

Pound Cake Cookies are a MUST at our house at Christmas. So moist and delicious they are far superior to the usual iced sugar cookie.

1 (16 ounce) package Betty Crocker golden pound cake mix
1⁄3 cup butter, softened
1 teaspoon almond extract
1 egg
Heat oven to 375°F Mix half of the cake mix (dry), the butter, almond extract and egg in large bowl until smooth.
Stir in remaining cake mix.
Divide dough into halves.
Roll each half 1/8 inch thick on lightly floured board. (I like using a half flour, half powdered sugar mix.).
Cut into desired shapes.
Or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass.
Bake until edges are light brown, 6 to 8 minutes.
Cool slightly before removing from cookie sheet.
Cool completely.
Ice with Buttercream Icing (I use Recipe #261024) and decorate, if desired, with sprinkles etc.
Yields: 3 to 4 dozen cookies.
TIP: Add sprinkles to the icing and mix well.
Then ice cookies as usual. They are now decorated without a lot of the mess!

Rum Balls

Homemade Rum Balls

Rum balls are a “must have” for the guys in the family. They are a super easy, no-bake treat. However, you have to make them ahead of time since they are best “aged” for a couple weeks before eaten.

Rum Balls

2 tablespoons cocoa
1 cups powdered sugar
1⁄2 cup rum (or Bourbon)
2 tablespoons corn syrup
2 1⁄2 cups vanilla wafers, crushed
1 cup pecans or 1 cup walnuts, broken
Sift the cocoa with 1 cup sugar.
Mix the rum and corn syrup together. Stir it into the sugar and cocoa mixture.
Add crushed vanilla wafers and nuts. Mix thoroughly. Let set for about 30 minutes for the liquid to fully absorb into the dry ingredients.
Shape mixture into walnut sizes balls and dredge with white granulated sugar or leave plain.
Store in a tin. Best served at least 2 weeks after making them.
Tip! Use food prep gloves to make the rolling process and cleanup much easier!