OK that is probably an overstatement, but they really are easy. One of my prized possessions is a 1963 era cookbook called “Betty Crocker’s Cooky Book”. In there is this recipie where you use cake mix to make cookies. Normally I do not like to make cookies as I find them time consuming and labor intensive. I do it for Christmas, but otherwise, I don’t make cookies…except for this one recipe.
The original works with a wheat based cake mix. I adapted it for the Betty Crocker Gluten-Free yellow cake mix sold in my local grocery store for about $5 a box. I have never tested it with a different brand. It tastes and acts like a regular cookie. It holds together. It is not fragile. It does not have that gluten-free taste.
1 box Betty Crocker Gluten Free Yellow Cake Mix
2/3 cup Spectrum Naturals Butter Flavor Shortening
1 TABLESPOON Gluten Free Vanilla Extract
1 large egg.
1 electric mixer
1 cup for melting shortening
Measuring cups and spoons
One aluminum cookie sheet
One rigid metal spatula
Melt shortening in microwave.
Let it cool to warm
Put egg, vanilla and shortening in the bowl of the mixer
Mix on low to combine
SLOWLY add cake mix (about 1/2 a cup at a time) and incorporate into wet ingredients.
When combined, remove from bowl and knead until there are no more patches of cake mix (takes less than a minute) and the color is even.
Pull out a long sheet of waxed paper
Make a log of cookie dough. Roll it on the waxed paper until it is about 2″ in diameter and about 2 feet long.
Wrap it in the waxed paper and refrigerate until cold and firm (or freeze for later use).
When cold, preheat oven to 375F
Unwrap from paper and slice into 1/8 inch disks (a little thicker is fine)
Put 12 on the ungreased cookie sheet (they will spread)
Bake at 375 for 10 minutes or until the edges begin to brown
Remove from cookie sheet cool and serve