All Occasion Cookies

ORIGINAL AND GLUTEN-FREE

INGREDIENTS

4 sticks butter (500 mL) (do not substitute)

1 pkg (15.25-16.5 oz or 461 g) white cake mix

2¾ cups (675 mL) flour

3 sticks butter (375 mL) (do not substitute)

1 pkg (15.25-16.5 oz or 461 g) gluten-free yellow cake mix

2¾ cups (675 mL) gluten-free flour (see Cook's Tip)

1 egg

Preheat the oven to 350ºF (180ºC).
In a Classic Batter Bowl, microwave 2 sticks of the butter, uncovered, on HIGH for 2-3 minutes or until it's melted. Slice the remaining butter into small pieces; add to the melted butter. Let it stand 3-5 minutes or until softened.
In a large mixing bowl, whisk the cake mix and flour; blend well.
Whisk the butter until it's very smooth. Pour the butter (and egg for the gluten-free version) into the dry ingredients; mix to form a smooth dough. Divide the dough into 3 portions. Cover the dough with plastic wrap; refrigerate for 30 minutes (do not refrigerate overnight.)
Generously flour the Pastry Mat. Remove one portion of the dough; roll it out evenly to ⅛" (3-mm) thickness, adding additional flour as needed.
Cut the dough with the (3"/7.5-cm) Biscuit Cutter and place the dough 1" (2.5 cm) apart on a metal Cookie Sheet or a Stoneware Cookie Sheet. Repeat with the remaining dough.
Bake for 10-12 minutes (15-17 minutes for stoneware) or until the cookies are a very light golden brown. Remove from the oven; cool 3 minutes on the cookie sheet. Remove to the Stackable Cooling Rack to cool completely.