Current Project and Gluten Free Cookies

I am working on making paper flowers with two McGill punches. This and this. I will expound later, but wanted to show you a preview now! 

Today I made some cookies from a gluten free cake mix and a gluten free pudding mix! They are chocolate and light as air! Here is the recipe:

1 Box Betty Crocker Gluten Free Devil's Food Cake Mix

1 4-Serving Box Gluten Free White Chocolate Pudding Mix

1/2 Cup Butter, Melted

1 Egg

1/4 Cup Buttermilk

1/8 Cup Milk

1 tsp. Gluten Free Vanilla

Sugar (to roll cookie dough in)

Heat oven to 350°F. Mix dry cake mix and dry pudding mix. Add melted butter, egg, both milks and vanilla; stir until soft dough forms.

Shape dough into balls (I used the small end of my melon baller and my hands); roll in sugar. On parchment covered (or greased) cookie sheet, place balls about 2 inches apart. No need to flatten or retain perfect round shape...they flatten out all on their own!

Bake 8 to 10 minutes. Cool a few minutes then remove from cookie sheet to a cooling rack. If they last long enough, store tightly covered.

Makes about four dozen cookies.

P.S. I didn't create this recipe! I found it here and altered it to my tastes!