Gooey Chewy Butter Almond Cookies

• 1 box Butter Recipe cake mix (your favorite brand)
• 1 stick of REAL butter
• 1/2 teaspoon REAL Vanilla extract
• 1/2 teaspoon almond extract
• 1 egg, beaten
• 1/4 teaspoon ground cardamom
• 1 8-oz package cream cheese
• 1/2 cup sugar
• 1 cup whole almonds, chopped & toasted (see recipe below)
• Powdered sugar for topping

1. Preheat oven to 350 degrees. Measure out a cup of whole almonds, then chop them in small pieces and toss around in a heavy saucepan with TBSP each of butter and sugar. Cook over medium heat for no more than 10 minutes and keep them moving because they will burn if you're not careful.
2. Cream the butter, cream cheese and sugar together, then add the extracts and beaten egg and mix well.
3. In a separate bowl pour the cake mix and cardamom, mix well, then pour the wet batter into the dry ingredients; using an electric mixer, blend until fairly smooth (almonds will make it a little bumpy though).
4. This dough is quite soft, so you will need to place the bowl in the back of the fridge for a couple of hours to stiffen it. When chilled, use a teaspoon to scoop out pieces about the size of a walnut, roll into a firm balls, then flatten slightly on a baking sheet sprayed with Baker's Joy or PAM until dough is gone, and run into the hot oven to bake for 12 minutes. The cookies will spread out and be soft at first so allow them to sit on the sheet for at least 3 minutes, then carefully remove with a spatula. While they are still warm, put about a cup of powdered sugar in a tea strainer and shake over the cookies.

butter, butter, vanilla, almond, egg, ground cardamom, cream cheese, sugar, whole almonds, powdered sugar

Taken from food52.com/recipes/21314-gooey-chewy-butter-almond-cookies (may not work)