Raspberry Gooey Butter Cookies

• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Unsalted Butter, Softened
• 1 whole Large Egg
• 3/4 packages (3 Oz. Size) Raspberry Gelatin (use 1/2 Package For Less Raspberry Flavor And 1 Whole Package For Full Raspberry Flavor)
• 1 box (18 To 20 Oz. Size) White Cake Mix
• 1 drop Pink Food Coloring (optional)
• Powdered Sugar, For Sprinkling Over The Top

1. Add cream cheese and butter into the bowl of your mixer and cream until smooth. Next turn mixer to medium, add the egg and continue mixing until batter is smooth.
2. Then turn your mixer to a low speed and add in gelatin, cake mix and food coloring until everything is well combined and thick.
3. Remove finished cookie dough from the mixer, cover bowl with a sheet of plastic wrap and refrigerate for 20-30 minutes.
4. While dough chills, preheat your oven to 350 F.
5. Remove chilled dough from refrigerator and roll into small balls and place on a parchment paper lined cookie sheet, spacing them about 2 inches apart.
6. Sprinkle the tops of the cookies with powdered sugar and bake for 10-12 minutes. Remove from oven and cool for 10 minutes.

weight cream cheese, unsalted butter, egg, ube, white cake mix, coloring, powdered sugar

Taken from tastykitchen.com/recipes/desserts/raspberry-gooey-butter-cookies/ (may not work)