There are so many reasons to love Paula Deen. She is warm, charismatic, and she can totally stand up for herself.
But something you would never guess about her is that early in her adulthood, before cooking professionally, she suffered from panic attacks and agoraphobia. Basically, she couldn’t leave the house.
I find this really encouraging – insecurity/anxiety is so common, and to me she stands for the fact that there can be purpose, victory, and a very colorful life on the other side of it!
Anyway…that is the first reason I love Paul Deen. The second reason is that I’ve NEVER had a bad recipe from her, and my favorite so far are these scrumptious gooey butter cookies. This recipe is so simple – only six ingredients!
I’ve been making these cookies for a few years now. The best part is that they are made with cake mix (but don’t taste like it!) and you can easily experiment with different flavors. While the original recipe calls for chocolate, my favorite is lemon.
Lemon Gooey Butter Cookies
Adapted from Paula Deen
Servings: 2 dozen cookies
1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1 (18 ounce) box lemon cake mix
1 (8-ounce) brick cream cheese, room temperature
1 stick of butter, room temperature
Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.