Even if you are not an experienced baker, these cookies will result in the one of the best sugary bites you will ever enjoy or share with friends and family.
Place any cake mix of your choice in a large mixing bowl , add 6 Tbs of melted butter or canola oil and 2 eggs.
Mix thoroughly using a strong spatula made for heavy batter.
Place 2 cups powdered sugar in a separate bowl. 
After making batter, roll the mixture into small balls about the size of a quarter, then roll in powdered sugar and place on a parchment lined baking sheet.
Bake about 7-9 minutes at 350° until the edges are lightly brown.  If you have a fast oven, bake them 5-7 minutes.  The cookies will have a cracked surface over a soft interior.  
Cool on wire racks and store covered with waxed paper between them.
The best cake mix flavors to use are lemon, orange, red velvet (these are a gorgeous red and white when done, so perfect the holidays) or the favorite of my friends Sonya and Nicola – carrot cake.  
The latter are so fragrant and full of autumnal spices; no one would ever believe they are from a cake mix.
These cookies are a great way for children to learn to bake as the ingredients are basic and rolling the batter into small round balls is something they enjoy.  
When I was growing up , it was hard to imagine baking anything using a store-bought mix. I can fully remember the large amounts of dry goods my grandmother kept in her pantry.  No thought was given to the idea of store-bought ingredients. 
 I remember reading through the pages of a Corley family cookbook filled with the most wonderful, complicated, mostly German recipes that might intimidate even the most experienced cook.  
Coming upon the recipes of dear Aunt Ginger was a relief as hers began with use one cake mix. I am sure the wonderful Lexington County cooks featured in this cookbook were as horrified at this as Aunt Ginger’s Aunt Lucinda Corley Sox, cookbook editor, as well as my own grandmother would have been.  It must have been right up there with store bought fruit cake.  
 Perhaps you have been slowed down this year, as I have, and baking has a larger appeal than it did in years past as we now have a little more time to devote to it.  
If you want to try something that will be a success, this recipe is the one for you and will hopefully give you more confidence to try your hand at more complicated recipes.  
I am sure Aunt Ginger will be smiling down on your efforts from up above!
The silver tongs pictured here were made in the 1830s of American coin silver.  
They were used in my family for many generations for many tasks. 
Although originally crafted for rough chunks of raw sugar, they were adapted over and over as the need arose. 
Living in my memory is the sight of them on a tray of sugar cookies placed at the front door when we were expecting holiday guests. Cookies and punch are something from what may seem like a by- gone era , but may I suggest that you try serving this treat to your family and friends. 
There is something wonderful about tradition, especially in our modern world. 
Next: Aunt Ginger’s recipe for 2 ingredient Quick Stop Cheese Ball.