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We are so glad you stopped by to join us as we celebrate food, family, and friends across the generations.

Pennie’s Most Requested Recipe

Here’s a recipe I originally received from my friend Beth’s daughter, Emily. I have probably shared this recipe more than any other over the years. These cookies are so easy to bake, and they are melt-in-your-mouth delicious! Everyone who tries these cookies loves them (except my husband – more on Dean’s unique opinions in future posts)!

Be sure to chill the dough before you roll them out and bake them. Coat completely with the powdered sugar and do not perform this step until just before baking as the powdered sugar will melt into the dough if it sits too long.

I usually bake one cookie to test out the perfect baking time before putting in a whole sheet full. Let them cool completely before putting them in a container to store. Most of the powdered sugar will melt into the cookie during baking and cooling. There will be just enough left for a sweet coating in each bite. Enjoy – and be prepared to share the cookies and the recipe!

Gooey Butter Cookies

Recipe by Pennie Saadallah
Servings

24

cookies
Prep time

40

minutes
Cooking time

25

minutes
Calories

163

kcal
Total time

1

hour 

5

minutes

This melt-in-your-mouth soft and ooey gooey butter cookies recipe is a cinch to make just with 5 simple ingredients, including handy boxed cake mix.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1/2 cup 1/2 butter softened

  • 1 large 1 egg

  • 8 ounces 8 cream cheese softened

  • 1 package 1 yellow cake mix butter recipe

  • powdered sugar

Directions

  • Preheat oven to 350.
  • With a mixer, cream butter and cream cheese until light and fluffy. Scrape the sides and bottom of the bowl and add the egg. Mix until the egg is well incorporated.
  • Add the cake mix and mix on low just until it is incorporated. Do not overmix. Cover the bowl and chill for 30 minutes in the refrigerator.
  • Place powdered sugar into a small bowl. Form the dough into tablespoon-size balls and drop into powdered sugar a few at a time. Roll to coat completely with powdered sugar. Place on ungreased baking sheet 2 inches apart.
  • Bake for 12 minutes or until the edges are just starting to turn a golden brown. Cool on baking sheets for 5 minutes before removing to racks to cool completely.

Notes

  • Store any leftover cookies in a tightly sealed container for up to 5 days. If you are stacking the cookies, you need to put parchment or waxed paper between the layers as the cookies will stick together a bit.

Nutrition Facts

  • Calories: 163kcal

Like this recipe?

Follow @gencooks on Pinterest

Hannah’s Favorite Recipe

My favorite recipe is a super easy one! Done Buttered Biscuits. Delicious for eating by themselves or as a side to a meal, and no buttering required!

Even if you have never baked before, I promise this recipe will be a hit. all you need is two cups of Bisquick, a stick of butter, and a cup of sour cream. Seriously, that’s it! All you have to do is mix all of these ingredients together, spoon into a muffin pan, and bake at 425 for 12-15 minutes. What my mom taught me, and I do this to this day, was to use a mini muffin pan instead of a regular muffin pan. This make for delicious bite-sized biscuits. Of course, you can use a regular one if you don’t have the mini pan, but I highly recommend the mini if you can. Try these out for an easy breakfast one day or as a side for some soup or stew. So delicious and super easy!

Gooey Butter Cookies

Recipe by Pennie Saadallah
Servings

24

cookies
Prep time

40

minutes
Cooking time

25

minutes
Calories

163

kcal
Total time

1

hour 

5

minutes

This melt-in-your-mouth soft and ooey gooey butter cookies recipe is a cinch to make just with 5 simple ingredients, including handy boxed cake mix.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1/2 cup 1/2 butter softened

  • 1 large 1 egg

  • 8 ounces 8 cream cheese softened

  • 1 package 1 yellow cake mix butter recipe

  • powdered sugar

Directions

  • Preheat oven to 350.
  • With a mixer, cream butter and cream cheese until light and fluffy. Scrape the sides and bottom of the bowl and add the egg. Mix until the egg is well incorporated.
  • Add the cake mix and mix on low just until it is incorporated. Do not overmix. Cover the bowl and chill for 30 minutes in the refrigerator.
  • Place powdered sugar into a small bowl. Form the dough into tablespoon-size balls and drop into powdered sugar a few at a time. Roll to coat completely with powdered sugar. Place on ungreased baking sheet 2 inches apart.
  • Bake for 12 minutes or until the edges are just starting to turn a golden brown. Cool on baking sheets for 5 minutes before removing to racks to cool completely.

Notes

  • Store any leftover cookies in a tightly sealed container for up to 5 days. If you are stacking the cookies, you need to put parchment or waxed paper between the layers as the cookies will stick together a bit.

Nutrition Facts

  • Calories: 163kcal

Like this recipe?

Follow @gencooks on Pinterest

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