- In large bowl, combine Classy Chocolate Pound Cake Mix, butter and egg; mix until well combined.
- Using hands, knead until the consistency of a thick, moist dough. Form into 1-inch balls. Refrigerate 2 hours.
- Preheat oven to 350°F. Place powdered sugar in a shallow dish. Roll dough balls in sugar and place 2-inches apart on a large greased baking sheet.
- Bake 11-13 minutes or until set. Let cool on pan 1 minute. Transfer to a cooling rack; cool completely. Store in an airtight container.
Makes about 24 cookies.
Make Ahead & Freeze
: Prepare through step 2. Place between sheets of Press 'n Seal® plastic, sealing around each dough ball. Place sheets of dough in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.