Friday, December 10, 2010
**Update 2/13/18 - Today I made these again... I found the dough to be a little too sticky to work with. I believe this may be because the boxed cake mix has less mix in it than it did years ago. For a quick fix I added about 1/4 cup of yellow cake mix (that's what I had - any flavor should work). It may have been too much because the cookies didn't flatten/spread as much as they should have while baking. BUT I was making them for Valentine's parties at my kids' school.... SOOO I took advantage of the fact that they weren't spreading - and pressed them into a heart shaped cookie cutter - and for the most part they held their shape while baking!! So if you mix up the original recipe below and it is too sticky to roll into balls - just add a little extra cake mix (maybe a TBSP at a time) until it's a good consistency to work with!!**
***One batch made about 24 cookies.***
I love these cookies. I have a cookie exchange to attend tomorrow, and with the wedding coming up next weekend, I needed something simple that I could make quickly for this event. I was browsing an old cookbook and saw these and thought how perfect - they are so yummy AND super easy!!
I haven't made them in a long time, and I have never made them with icing. Normally, I just dust powdered sugar on top after they come out of the oven. But the icing idea is fantastic. It is a mixture of powdered sugar and lemon juice.
1 package Lemon Cake Mix
1/3 cup Oil
1 tablespoon lemon juice
*Preheat oven to 375. Grease cookie sheet.
*Combine cake mix, eggs, oil and lemon juice in large bowl. Beat at low speed with electric mixer until well blended. Shape into 1-inch balls. Place on cookie sheet, 1 inch apart. Bake 6 to 7 minutes or until lightly browned. Cool 1 minute on cookie sheet. Remove to cooling racks or waxed paper.
*Dust with confectioners sugar.
*Frost cookies with 1 cup confectioners sugar mixed with 1 to 1 1/2 tablespoons lemon juice. (Start with 1 tablespoon and add more as needed to reach a smooth spreadable consistency).