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Espresso Red Velvet Sugar Cookies

    1 packet of Feeding Francis Espresso Sugar (2.5 oz.) 1 box of Betty Crocker Super Moist Red Velvet cake mix (15.25 oz.) 1 egg 1 container of original cool whip (8 oz.)
    15 Minutes


    I mixed the egg, cake mix, and cool whip together and formed them into balls. I rolled them in the sugar and then spaced out on the cookie sheet and baked them at 350 degrees for 10 minutes on regular bake. I let them cool on a wire rack for a few minutes before serving.



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