I thought I’d share these Valentine 3-2-1 Cookies since Valentines is practically around the corner… I seriously can’t believe how fast time flies these days!! Crazy-ness, I tell ya!   I think I’ll sprinkle in a few Valentines ideas between now and the BIG day just to make it fun : )

This cookie recipe is called 3-2-1 cookies because it takes 3- eggs, 2- boxes of cake mix, 1- container of light cool whip and WHA-LA!!  You have some pretty cool looking cookies to share with neighbors, friends, or family!  AND lets not forget about how great they taste either…

Valentine 3-2-1 Cookies

Valentine 3-2-1 Cookies

3 eggs

2 (8oz) cherry chip boxed cake mixes

1 (8oz) container light whipped topping

1 C powdered sugar

1 package large conversation heart candies

In a large mixing bowl. combine eggs, cake mixes, and whipped topping; mix well.

Chill dough for at least an hour.  Drop by Tablespoonfuls into powdered sugar; coat thoroughly and roll into balls with hands.  Place on sprayed cookie sheet. Press one conversation heart candy into each cookie. Bake at 375 degrees for 9-10 minutes just until lightly browned.  Cool on cookie sheet for 4-5 minutes until set enough to transfer to rack.  Freeze well. Yields: 60

* This recipe also works well with lemon or chocolate cake mix. (Just X the conversation hearts any other time of year!)

My daughter, Kate, took these Valentine 3-2-1 Cookies  to her Yearbook class yesterday… when she said she needed a “homemade” treat, these quickly came to mind since it was late and I didn’t want to stay up all night making them!

Yield: 60

Valentine 3-2-1 Cookies

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Ingredients

• 3 eggs
• 2 8oz cherry chip boxed cake mixes
• 1 8oz container light whipped topping
• 1 C powdered sugar
• 1 package large confectioners heart candies

Instructions

1. In a large mixing bowl. combine eggs, cake mixes, and whipped topping; mix well.
2. Chill dough for at least an hour.
3. Drop by Tablespoonfuls into powdered sugar; coat thoroughly and roll into balls with hands.
4. Place on sprayed cookie sheet.
5. Bake at 375 degrees for 9-10 minutes just until lightly browned.
6. Cool on cookie sheet for 4-5 minutes until set enough to transfer to rack.
7. Freezes well.
8. Yields: 60