Christmas Gooey Butter Cookies

Ingredients

•  8 ounces cream cheese, softened
•  1/2 cup butter, softened
•  1 egg
•  1/2 teaspoon vanilla extract
•  1/4 teaspoon almond extract
•  1 (15.25 ounce) box white cake mix
•  1/2 cup sprinkles, divided
•  1/2 cup powdered sugar

Instructions

1. Using an electric mixer cream together the cream cheese and butter until smooth. Add the egg and extracts and continue mixing, scraping sides of the bowl as needed until combined.
2. Add cake mix and beat until well blended. Stir in 1/4 cup of sprinkles. Cover dough and refrigerate for 1-2 hours.
3. Preheat oven to 350°. Line a baking sheet with parchment and set aside.
4. Scoop out 1-inch size balls of chilled dough. Lightly roll each ball in the remaining sprinkles then roll in powdered sugar.
5. Place dough balls on prepared pan about two inches apart and bake for about 10-12 minutes.
6. Remove cookies from the oven, allow to cool a few minutes on the pan before transferring to a cooling rack to cool completely. Sift powdered sugar on top if desired.

Notes

• Do not over bake cookies. They will not brown on top, but they should be slightly brown on the bottom.
• Store in an airtight container on the counter for up to 3 days (no need to refrigerate)
• Cookies can be baked ahead and frozen for up to one month. Simply thaw and dust with powdered sugar before serving.