Cookies Made From Cake Mixes - The Cookies by Design Recipes

Everybody loves cookies. Whether for holiday treats or just to fill the cookie jar, you will find a cookie that will fill the bill. You can even make cookies from the cake mixes.

Here are some cookie recipes to try out today:

1. Almond Bars


- 1 package white cake mix
- 1/2 cup butter or margarine - softened
- 2 eggs
- Almond Topping - (recipe follows)

Almond Topping

- 2/3 cup sliced almonds
- 2/3 cup butter or margarine
- 1/2 cup sugar
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 1 tablespoon milk


- Heat oven to 350º.
- Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon.
- Press in bottom of un greased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.
- Immediately spread Topping over crust.
- Set oven control to broil.
- Place pan on middle rack in oven.
- Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily).
- Cool completely.
- Cut into 8 rows by 4 rows.

The Almond Topping:

- Cook all ingredients in 2-quart saucepan over low heat, stirring
constantly until sugar is dissolved and mixture thickens slightly.

2. Almond Bonbons


- 1 1/2 cups all-purpose flour
- 1/2 cup butter or margarine - softened
- 1/3 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1/2 (7 ounce) package almond paste (7- or 8-ounce size)

Almond Glaze

Sliced almonds - toasted, if desired


- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 4 teaspoons milk (4 to 5 teaspoons)


- Heat oven to 375º.
- Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
- Cut almond paste into 1/2-inch slices; cut each slice into fourths.
- Shape 1-inch ball of dough around each piece of almond paste.
- Gently roll to form ball.
- Place about 1 inch apart on un greased cookie sheet.
- Bake 10 to 12 minutes or until set and bottom is golden brown.
- Remove from cookie sheet to wire rack.
- Cool completely.
- Dip tops of cookies into Almond Glaze.
- Garnish with sliced almonds.

Almond Glaze:

- Mix all ingredients until smooth and spreadable.

3. Almond Macaroons


- 1 (7 ounce) package almond paste (7 or 8 ounces)
- 1/4 cup all-purpose flour
- 1 1/4 cups powdered sugar
- 1/4 teaspoon almond extract
- 2 egg whites
- 3 dozen blanched whole almonds


- Grease cookie sheet.
- Break almond paste into small pieces in large bowl.
- Stir in flour, powdered sugar and almond extract.
- Add egg whites.
- Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth.
- Place dough in decorating bag fitted with #9 rosette tip.
- Pipe 1 1/2-inch cookies about 2 inches apart onto cookie sheet.
- Top each with almond.
- Refrigerate 30 minutes.
- Heat oven to 325º.
- Bake about 12 minutes or until edges are light brown.
- Immediately remove from cookie sheet to wire rack.
- Cool completely.
- Store in airtight container.

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About The Author, Lucille Green
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