Carrot-Molasses Cookies

Carrot-Molasses Cookies

Ingredients:
1 package Betty Crocker® SuperMoist carrot cake mix
1/4 cup butter or margarine -- softened
2 tablespoons light molasses
2 eggs
1/2 cup chopped nuts, if desired
1 tub Betty Crocker® Rich & Creamy cream cheese

Directions:
ready-to-spread frosting, if desired
Beat half of the cake mix (dry), the butter, molasses and eggs in large
bowl with electric mixer on medium speed until smooth, or mix with spoon.
Stir in remaining cake mix and the nuts. Refrigerate about 2 hours or
until chilled.
Heat oven to 375º. Lightly grease cookie sheet. Drop dough by rounded
teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes
or until edges are set (centers will be soft). Remove from cookie sheet to
wire rack. Cool completely. Frost with frosting. (Cover and refrigerate
any remaining frosting.)
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the