January 15, 2012

Kitchen Story: Funfetti Cookies

So I mentioned Funfetti Cookies in my Andes Mint Cookie post, but I assumed everyone knew this supersuper simple recipe. I can't believe how wrong I was!! So for those of you who don't know...on the side of every Pillsbury Funfetti Cake Mix box, there is a recipe for Funfetti Cookies! This is the best go-to cookie recipe if you're supposed to bring dessert to a casual potluck party and you don't have hours to slave away in the kitchen or if you...forgot. I'll post it here too with pictures so you can drool until you can't take it anymore and make these to enjoy yourself!

Funfetti Cookies:

1 Box Pillsbury Funfetti Cake Mix (with 1 cup of pudding in the mix)
1/3 cup veg. oil
2 eggs
Preheat oven to 375 °F. In a large mixing bowl, mix all 3 ingredients together until it they are all incorporated well. Again, I don't use electric mixers since the dough gets stuck on the beaters and it's a pain, so I just use a fork to mix it manually. (Nothing like a good arm workout!)

Then, I use my hands to roll 2-inch diameter dough balls and set them on a cookie sheet. After the sheet is filled, take a drinking glass with a flat bottom and flatten each dough ball to about 1/4-inch thickness. If the dough sticks, coat the bottom of the glass with flour. (I usually fill the bottom of a small bowl with flour and dip the glass in it every other cookie.)

Pop the cookies into the oven for 6-8 minutes or until the edges are a light brown color. Be careful not to over-bake them since they will become hard when they cool.

Now, how simple is that?? You can frost them if you're heart desires, but I think they're plenty sweet without the extra sugar on top.

Enjoy! :)

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