Red velvet crinkles

Red velvet crinkles

Ingredients: 1 box of red velvet cake mix, 1/3 cup of canola oil, 2 large eggs, 2 tablespoons of all-purpose flour, ¼ teaspoon almond extract, 1/2 cup of graduated sugar,1/2 cup of powder sugar (it says a cup for each but that is too munch even though I did what it says.)

In a large bowl, beat cake mix, oil, eggs, and flour with a mixer at medium speed for two min. Then, add the extract and beat until well combined. Cover and refrigerate for 2 hours until firm.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Place the granulated and confectioner’s sugar in separate bowls. Scoop the dough into 1 inch balls, roll it in the sugars, and place it 2 inches apart on the prepared pan. Bake until surfaces of the cookies is cracked and the edges look dry, 10 to 12 min. let cool on the pans for 5 min then remove from pan enjoy.  Store in air tight container. Found in Paula Deen’s magazine December 2016 page 24.