Welcome back to Sunday Sustenance!
I grew up in the 1990s, an XTREMEly lawless time for food.
My beverages of choice were Sunny D and Capri Sun, but I often drank water from a hose.
And I have the scars to prove it.
School cafeterias were like the United Nations back then, and we traded one delicious bit for another.
Pudding for Cheetos, Mondo juice bottles for Kool-Aid Bursts.
Dunkaroos were little more than a dessert version of Handi Snacks.
My first Dunkaroo may have beenthe Eureka momentthat spurred me into a culinary career and obsession.
For the dip
1 box of Funfetti style cake mix seriously
6 oz.
Talk it up like its some big effort thing that takes a while.
Because all you should probably do is:Combine the ingredients in a bowl, and stir until smooth.
Chill for 4 hours before liberally garnishing with sprinkles.Yep.
While there are those who would wax poetic about the dip, the key here is the cookie.
That, and a pile of sugar dip.
Cream the butter and brown sugar until fluffy, which should take about 3 minutes.
Add the egg and vanilla and mixed until combined.
On a low speed, add the flour mix in batches, waiting until incorporated to add more.
Like most doughs, it can keep a day or two in the refrigerator or be frozen.
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
Flour a flat dry surface and roll the dough out to 18 inch thick.
Bake the cookies until the edges are golden brown, about 5-7 minutes.
Once theyre done, transfer them to a rack to cool.
Savor the first one, and then scarf down another 30 or so.
For an even sweeter variation on the cookies, you could glaze them once theyve cooled.
Allow the glaze to cool to slightly above room temperature before lightly brushing over the cookies.
Allow to dry for an hour.
And if youre absolutely lusting after chocolate (and who isnt?
), you could sub brownie mix for the Funfetti cake mix.
There is no bad variation on this trip down Memory Lane.
