COOKIE

 

1 LB BUTTER DIVIDED

2-1/2 CUPS FLOUR

1PKG.  2-LAYER SIZE WHITE CAKE MIX

 

 

350F FOR 15-17 MIN.

 

-MELT 1/2 THE BUTTER           (BATTER BOWL)

-CUT THE OTHER 1/2 INTO 1” SQUARES AND MIX TOGETHER WITH MELTED BUTTER           (CLASSIC SCRAPER)

-ADD TO MELTED BUTTER

ACCURATELY MEASURE FLOUR INTO LARGE BOWL           (ADJUSTABLE SCOOP)

LEVEL WITH HANDY SCRAPER

OR FOR MORE CONSISTENT RESULTS US KITCHEN SCALE

-ADD CAKE MIX TO FLOUR

-US STAINLESS STEAL WISK TO BREAK UP LUMPS

-THEN WITH WISK MAKE BUTTER SMOOTH AND CREAMY

DO NOT MELT BUTTER

ADD BUTTER TO FLOUR MIX SCRAPING SIDES WITH CLASSIC SCRAPER MIXING WITH BAMBOO SPOON

 

LET COOKIE COOL 3 MIN BEFORE MOVING TO COOLING RACK