Wendy's Kitchen Table

Children and teenagers just love these cookies. Watch them disappear off the plate in 5 minutes.

INGREDIENTS (Makes 18 large)
395 grams butter cake mix
225 grams cream cheese, softened
120 grams butter, softened
1 egg
½ cup sprinkles
1/3 cup Icing Sugar, for rolling

METHOD
Preheat oven to 180˚C or 160˚C fan-forced. Line 2 baking trays with baking paper.
Beat cream cheese and butter together using an electric mixer or beaters until light and fluffy (2-3 minutes). Add egg and mix well. Add the cake mix and mix well. Mix in sprinkles by hand. Do not over mix.(If you use a beater to do this the colours come off the sprinkles and the dough becomes a yucky grey colour. It happened to me the first time I made them.) Place the mixture in the fridge for about 30 minutes to firm up.
Pour the icing sugar into a small bowl (I used the sachet of icing sugar in the cake mix packet) and set aside.
Take a tablespoon of the mixture and roll into a ball, then roll in icing sugar and extra sprinkles if desired and place on tray.
Bake for 15 minutes until just starting to brown, you want them to be nice and gooey so don't over cook them.