Ingredients:
1 box pineapple cake mix (15.25 ounces)
⅓ cup vegetable or canola oil
2 large eggs
24 stemless maraschino cherries, removed from liquid
Directions:
Preheat your oven to 350 degrees F. Line two baking trays with parchment paper and set aside.
In a large bowl with an electric mixer OR in the bowl of your standing mixer fitted with the paddle, place the cake mix, oil, and eggs.
Blend well.
Drop about about 2 teaspoons of dough on your baking trays two-inches apart. You may use a small ice cream scoop if you like. The scoop shown is a 1 ½ teaspoon scoop, but rounded, so it’s about 2 teaspoons of dough.
Bake for about 12 to 14 minutes or until edges start to brown and the top cracks.
Immediately top each cookie with a cherry and press gently.
Let cookies cool 10 to 15 minutes on the baking tray and transfer to a cooling rack.
source-https://howtomakeeasycookies.com/pineapple-cake-mix-cookies/
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