Since I learned how to make cookies with a cake mix, I’ve been trying different combinations. This one crept into my mind the other day and the …
- 1 pkg Duncan Hines decadent carrot cake mix
- 1/2 clutter
- 1 very hot water
- 1 dry oat
- 1 cougar
- 1/3 C heavy cream
- 1/4 clutter
- 1/4 C mascarpone cheese, or cream cheese, softened
- 1 C powdered sugar
- 1 tbsp vanilla
- 1/2 chopped toasted almonds, or pecan halves
- This cake mix comes with a packet of cake mix, and a packet of dehydrated carrots and raisins.
- Mix the carrots/raisins with the hot water and let sit 10 minutes.
- Then drain and press out all the water; set aside. Preheat oven to 350°.
- Prepare cookie sheets with parchment paper or spray lightly with oil.
- Beat together the cake mix and the butter. Beat in eggs one at a time.
- Stir in oats and the drained carrot/raisin mixture until all is well mixed.
- Drop by tablespoons on prepared cookie sheets. Using a spoon dipped in water to prevent sticking, press each cookie slightly flat.
- This is important because the cookies do not spread.
- Bake cookies for about 13-14 minutes.
- Remove pans from oven, wait about 5 minutes, then remove cookies to rack to finish cooling.
TO MAKE FROSTING:
- Bring sugar, cream, and butter to a full rolling boil and boil for only 1 minute. Remove from heat.
Stir in the mascarpone cheese by spoonfuls until all is melted and combined. Then stir in the powdered sugar and vanilla.
Keep beating by hand about 5-7 minutes, until it thickens up.
- To frost cookies, leave cookies on racks, with waxed paper underneath. Spoon frosting over cookies, about 1 teaspoon for each cookie. It will spread out some and may run down the sides. If it’s too runny, let it cool some more before proceeding.
- Press about 1/2 teaspoon chopped toasted almonds into the frosting of each cookie. Or alternately, press one pecan half into the frosting on top of cookie. For those who don’t eat nuts (and we have one of those), just leave them plain. Drizzle a little more frosting on if you like.