1 (16 ounce) packages betty crocker golden poundcake mix
1/3 cup butter, softened
1 teaspoon almond extract
Heat oven to 375°F Mix half of the cake mix (dry), the butter, almond extract and egg in large bowl until smooth.
Stir in remaining cake mix.
Divide dough into halves.
Roll each half 1/8 inch thick on lightly floured board. (I like using a half flour, half powdered sugar mix.).
Cut into desired shapes.
Or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass.
Bake until edges are light brown, 6 to 8 minutes.
Cool slightly before removing from cookie sheet.
Ice with Buttercream Icing (I use Recipe #261024) and decorate, if desired, with sprinkles etc.
Yields: 3 to 4 dozen cookies.
TIP: Add sprinkles to the icing and mix well.
Then ice cookies as usual. They are now decorated without a lot of the mess!