Preheat oven to 350ºF (180ºC). In Classic Batter Bowl, microwave 2 sticks of the butter,uncovered, on HIGH 2-3 minutes or until melted. Slice remaining butter into small pieces; add to melted butter. Let stand 3-5 minutes or until softened.
In large mixing bowl, whisk cake mix and flour; blend well.
Whisk butter until very smooth. Pour butter (and egg for gluten-free version) into dry ingredients; mix to form a smooth dough. Divide dough into 3 portions. Cover with plastic wrap; refrigerate 30 minutes (do not refrigerate overnight.)
Generously flour Pastry Mat. Remove one portion of dough; roll out evenly to 1/8-in. (3-mm) thickness, adding additional flour as needed.
Bake 10-12 minutes (15-17 minutes for Stoneware) or until very light golden brown. Remove from oven; cool 3 minutes on Cookie Sheet. Remove to Stackable Cooling Rack to cool completely.
Calories 320, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 25 mg, Sodium 175 mg, Carbohydrate 55 g, Fiber 0 g, Protein 2 g
For best results, look for a gluten-free flour that includes white rice flour, xanthan gum or guar gum in the ingredients.
Use Creative Cutters or other sizes of Biscuit Cutters to create special-shaped cookies for any occasion.
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