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Pound Cake Cookies

1 package (16 ounces) golden Betty Crocker pound cake mix
1/3 cup margarine or butter, softened
1 teaspoon almond extract
1 egg

Heat oven to 375 F. Mix half of the cake mix (dry), the margarine,
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. 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. Cool completely.
Ice with Buttercream Icing and decorate if desired with sprinkles
etc. Yields: 3 to 4 dozen cookies.

Buttercream Icing

1/2 cup shortening
1/2 cup margarine
1 1/2 tsp. clear vanilla
5 cups confectioners sugar
2-3 Tbsp. milk

Cream butter and shortening then add vanilla. Add sugar a cup at
a time beating on medium speed. Add milk 1 Tbsp. at a time and
beat on high until fluffy. Makes 3 1/2 cups.

Tip: Add sprinkles to the icing and mix well. Ice cookies as usual.


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