Red Velvet Crinkles

By ccavaletti

Ingredients

• 1 (16.5 oz) box red velvet cake mix
• 1/3 c canola oil
• 2 large eggs
• 2 Tbsp all-purpose flour
• 1/4 tsp almond extract
• 1 c granulated sugar
• 1 c confectioners' sugar

Details

Servings 36

Preparation

Step 1

In a large bowl, beat cake mix, oil, eggs, and flour with a mixer at medium speed for 2 minutes.

Add extract, and beat until combined. Cover and refrigerate until firm, about 2 hours.

Preheat oven to 350º. Line baking sheets with parchment paper.

Place granulated and confectioners' sugars in separate bowls. Scoop dough into 1-inch balls. Roll in granulated sugar to coat; roll in confectioners' sugar to coat.

Place 2 inches apart on prepared pans.

Bake until surface of cookies is cracked and edges look dry, 10 - 12 minutes.

Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

Store in an airtight container for up to 3 days.

From Cooking with Paula Deen, December 2016