·         4 oz. low-fat cream cheese, softened

·         2 oz. unsalted butter, softened

·         1, 15-oz. bag Gluten Free Pantry Decadent Chocolate Cake Mix

·         2 tsp gf vanilla

·         1 large egg

·         Granulated sugar to sprinkle on top of cookies

 

Beat together cream cheese and butter until fluffy. Add mix and beat until smooth. Add vanilla and egg and mix well. Spoon mixture into the center of a large sheet of plastic wrap. Roll mix into a log about 12 inches long. Refrigerate at least 2 hours.

 

Preheat oven to 375°. Slice cookie dough into ¼-inch slices. Place on lightly oiled (or parchment-lined) cookie sheets. Sprinkle with sugar and bake 10 min. Cool 15 min. on pans. Transfer to a wire rack and cool completely.  

 

Enjoy.

 

Makes 36-48 cookies.