Gooey Butter Cookies with Yellow Cake Mix: Molten Centers

Instructions:

1. Cream the softened butter and cream cheese. Use your mixer on medium high speed until the mixture is completely smooth and pale. This should take about 2-3 minutes. Stir in the almond and vanilla extracts.
2. Slowly add the yellow cake mix. Start on low speed to avoid a flour cloud in your face. Mix until a thick, heavy dough forms, stopping as soon as the last flour streaks disappear.
3. Chill the dough. Wrap it tightly and transfer it to the refrigerator for 2 hours. This is the most important part for maintaining the shape.
4. Scoop the chilled dough. Create walnut sized balls (roughly 1 tablespoon each).
5. Coat in sugar. Roll each ball in powdered sugar until fully coated, creating a thick white layer.
6. Arrange on the pan. Place the balls 2 inches apart on parchment lined baking sheets.
7. Bake at 350°F (175°C) for 8-10 minutes. Remove them when the edges are just set but the centers still look soft.
8. Cool on the pan. Let them sit for 5 minutes to firm up.
9. Final touch. Lightly dust with additional powdered sugar while they are still warm for that rustic, bakery finish.