Buttercream Pound Cake Cookies

Heat oven to 375 degrees F.

Mix half of the cake mix (dry), the margarine, almond extract and egg in large bowl until smooth. Stir in remaining cake mix.

Divide dough into halves. Roll each half 1/8 inch thick on lightly floured board. Cut into desired shapes. Or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass.

Bake until edges are light brown, 6 to 8 minutes. Cool slightly before removing from cookie sheet. Cool completely.

Ice with Buttercream Icing and decorate if desired with sprinkles.

For Buttercream Icing: Cream butter and shortening then add vanilla. Add sugar a cup at a time beating on medium speed. Add milk 1 tablespoon at a time and beat on high until fluffy.

TIP: If decorating, add sprinkles to the icing and mix well. Then ice cookies as usual. Less mess!