Shhh... no one needs to know you used cake mix to make these


MEXICAN-SPICED


CHOCOLATE CRINKLES If you like it extra spicy, feel free to add more cayenne.


PREP TIME 15 MIN. – BAKE TIME 12 MIN. READY IN 27 MIN. – SERVINGS 36 COOKIES


1 (15.2 oz) box devil’s food cake mix 2 tsp ground cinnamon ¼ tsp cayenne pepper


²∕³ cup vegetable oil 2 large eggs


½ tsp vanilla 2 cups confectioners sugar (for rolling)


STEP 1 Preheat oven to 350°F. In a large bowl, stir cake mix, cinnamon, and cayenne together. Add the oil, eggs, and vanilla and stir until a dough forms. STEP 2 Shape dough into 1-inch balls. (If dough is too sticky to handle, refrigerate for 30 min.) Pour the confectioners sugar into a large, shallow dish, and roll the dough-balls in the sugar to coat. Arrange finished dough-balls on an ungreased cookie sheet, about 2 inches apart. STEP 3 Bake cookies for 12 min. Let cool on sheet 1 min., then transfer to a wire cooling rack to cool completely before serving.


Per serving: 120 calories, 6g fat, 1g saturated fat, 31mg cholesterol, 101mg sodium, 16g carbohydrate, 0g fiber, 12g sugar, 1g protein


68 DECEMBER 2016 7 7 Devil’s food


A box of cake mix makes quick work of these spicy, fudgy cookies.


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