I am generally of the mind that if you want some darn good cookies, and you want to feel proud of them, you're going to have to make them from scratch. This weekend I realized that being a snob is of no real use. My husband has been in the mood for some lemon cake recently, and after following a very disappointing recipe that produced an extremely heavy egg 'cake' (if you can call it that,) I decided to try out a cookie recipe that I had seen a few times before on allrecipes.com.
The recipe involves using box cake mix to create scrumptious-soft-lemony-mouthfuls-of-delight. I had some lemon cream (also semi-homemade) left over that had originally been a hopeful filling for the original lemon cake, so I decided to put a dollop on the cookie, and it was melt in your mouth heaven. I highly recommend this easy fix cookie, but be careful because it is very difficult not to eat the whole plate in one sitting. The simple recipes follow.
Easy Lemon Cookies
adapted from Lissa's Easy Lemon Cookies on allrecipes.com
Ingredients
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tablespoon fresh squeezed lemon juice
pinch of lemon zest
1/2 cup confectioners' sugar for decoration
Directions
The recipe involves using box cake mix to create scrumptious-soft-lemony-mouthfuls-of-delight. I had some lemon cream (also semi-homemade) left over that had originally been a hopeful filling for the original lemon cake, so I decided to put a dollop on the cookie, and it was melt in your mouth heaven. I highly recommend this easy fix cookie, but be careful because it is very difficult not to eat the whole plate in one sitting. The simple recipes follow.
Easy Lemon Cookies
adapted from Lissa's Easy Lemon Cookies on allrecipes.com
Ingredients
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tablespoon fresh squeezed lemon juice
pinch of lemon zest
1/2 cup confectioners' sugar for decoration
Directions
Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl.
Stir in eggs, oil, lemon juice, and zest until well blended.
Drop teaspoonfuls of dough into a bowl of confectioners' sugar.
Roll them around until they're lightly covered.
Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven.
The bottoms will be light brown, and the insides chewy.
Cool completely on cooling rack.
Lemon Cream Topping
Ingredients
1 Regular size box of Lemon flavored instant Jell-o pudding and pie filling mix
2 cups cold milk
1 pint whipping cream
Directions
In a large bowl, whisk cold milk into instant pudding mix according to package directions.
In separate bowl, beat whipping cream on high until thickened (about 5 to 7 minutes).
Fold the whipped cream into the pudding.
Refrigerate until firm.
Once the cookies are cool, add a dollop of cream and enjoy!
