1- Heat oven to 375°. Beat half of the cake mix, the shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix.
2- Divide dough into 4 equal parts. Roll each part 1/8-inch thick on lightly floured surface. Cut into desired shapes sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet.
3- Bake 5 to 7 minutes or until light brown. Cool 1 minute remove from cookie sheet to wire rack. Microwave frosting in microwavable bowl uncovered on High 20 to 30 seconds or until melted stir. Spread frosting on cookies.
High Altitude (3500 to 6500 feet): No changes.
1 Cookie: Calories 115 (Calories from Fat 65) Fat 7g (Saturated 4g) Cholesterol 5mg Sodium 80mg Carbohydrate 13g (Dietary Fiber 0g) Protein 0g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%.
Betty's Tip: To give a special look to your cookies, marble frosting with Food Color Paint. Stir together small amounts of water and food color. Paint different colors on freshly frosted cookies, using a fine-tip brush, then swirl the colors with a clean brush or toothpick to create marbled designs. (Do not allow frosting to dry or harden before marbling or this technique won't work.) Dry completely before storing.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rolled Sugar Cookies recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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