MELBA'S SWAP SHOP
COOKIES ARE ALWAYS GOOD
DEAR READERS: After your wonderful response to Bobbie Foreman's request for cookie recipes, I know why there is a town in Oklahoma named Cookietown.
DEAR MELBA: My 9-year-old granddaughter likes to make these cookies when she comes to my house.
CAKE MIX COOKIES
1 cake mix, any flavor
1/2 cup cooking oil
• Preheat oven to 350 degrees. Grease cookie sheet. In large mixing bowl, combine dry cake mix, oil and egg. Mix well.
• Drop by spoonfuls onto prepared cookie sheet. Bake about 10 minutes.
JAN DAVIS, Oklahoma City
DEAR MELBA: I've used this cookie recipe with great success.
Try them with chocolate cake mix or substitute lemon cake mix. The whipped topping needs to be regular, not fat free or sugar free.
1 box chocolate cake mix
1/2 cup chopped nuts, optional
13/4 cups prepared whipped topping
1 cup sifted confectioners sugar
• In large bowl of electric mixer, blend together dry cake mix, eggs, nuts and whipped topping. Dough will be stiff. Refrigerate about 30 minutes until easy to handle. Heat oven to 350 degrees and move oven rack to middle of oven.
• Shape dough into 1-inch balls and roll in confectioner's sugar. Arrange on ungreased cookie sheets leaving about 2 inches between each. Bake 10 to 12 minutes. Cookies will be puffed up in center with firm edges. Let cookies rest on cookie sheets for 2 minutes. They will flatten and look crackly. Remove to wire racks to finish cooling.
SHARRON CLIFTON, Bethany
DEAR MELBA: My niece, Kathryn Lawler, makes cookies with strawberry cake mix and uses strawberry topping in the glaze.
1 strawberry cake mix
1 container (8 ounces) prepared whipped topping
• Heat oven to 350 degrees. Butter cookie sheets.
• In large mixing bowl, combine cake mix, egg and whipped topping.
• Mix well, and shape into balls with small cookie scoop or tablespoon. Press a tiny dimple on top of each.
• Arrange on prepared pans and bake 7 to 9 minutes. Cookies will be very soft.
• Cool completely, and top with glaze.
1 cup confectioners sugar
• Combine sugar with enough topping to spread.
Yield: 2 dozen cookies.
We also made the cookies with a chocolate cake mix. We used 3 tablespoons milk, 1 egg, and a stick of melted butter. After they were baked and cooled, we topped each with a dab of Nutella. They were especially rich and gooey, and everyone loved them.
LISA SHEPPARD, Norman
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