Tuesday, July 6, 2010

Lemon Crisp Cookies made w. Boxed Cake Mix

You've heard about the amazing recipes you can make with doctored up cake mixes. I too own a copy of the Cake Dr. that does just that. But continuing with the weeks worth of lemon recipes, I had to include this for delicious lemony crisp cookies.

And yes, all you need are a few ingredients added to a lemon cake mix.

This calls for Pillsbury, but you can be sure I've used it with its competing brands and they all work.


1 box (18.25 oz) pkg of Pillsbury Moist Supreme Lemon Premium cake mix
1/3 cup crisco oil
2 eggs
1/4 cup sugar
2 - 3 tbs lemon juice
yellow colored sugar, optional

Heat oven to 375 degrees
In large bowl, combine cake mix, oil and eggs; stir w. spoon until thoroughly moist
Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheet.
Place sugar in shallow dish
(Keep sugar separate, i first made mistake adding it to all ingredients).
Dip bottom of glass in sugar and flatten cookies to 1/4 inch thickness.
Bake at 375 for 5-7 minutes or until edges are light golden brown.
In small bowl, combine powdered sugar and lemon juice until smooth (icing).
Drizzle over cookies and sprinkle with colored sugar before icing sets.
Makes about 4 dozen

will post pic. next time i make them

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