Monday, July 11, 2011

Lemon Cream Cookies


makes about 2 1/2 dozen cookies

1 box lemon cake mix
1 large egg
zest and juice from 1 large lemon
1 8 ounce container cool whip
confectioners’ sugar

Mix the cake mix, egg and the lemon zest and juice until evenly distributed. The batter will be crumbly. Fold in the cool whip until well combined. It will be sticky. Chill in the fridge for 1 hour. Scoop the batter into desired size and roll in the confectioners’ sugar. Place on a cookie sheet lined with parchment paper and bake at 350 degrees for 8-10 minutes or until lightly golden.


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