If you are wondering what a butter pot is, it is a pot that has a lid that you pack the butter into and then you add cold water to the base. You leave it out on the counter at room temperature and all you have to do is change the water every 3-4 days and replace the butter as needed.
The French have been storing their butter like this for years. The water creates an airtight seal that will keep butter fresh for up to 30 days but you know what, it never lasts that long without refilling in our house!
Watch my video of the process below:
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Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.