Carrot and Molasses Cookie

1 pkg. cake mix (carrot cake flavor)
1/4 c. butter (softened)
2 tbsps molasses
2 eggs
1/2 cup nuts (chopped)
1 standard size tub cream cheese
Jar of ready-to-spread frosting (optional)

Beat half of cake mix with the softened butter, eggs and molasses in mixing bowl at a medium speed, mix until smooth. Add the remaining mix and chopped nuts. Chill for several hours in refrigerator. When ready to bake, pre-heat oven to 375 degrees F. Lightly oil a baking sheet. Drop the cookie dough by rounded teaspoons about 2″ apart onto prepared baking sheet. Bake for 8-10 minutes, or til the edges are set and firm. Centers will be soft. Remove cookies from baking sheet to wire racks to cool. Frost with the ready to spread frosting.

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