Tuesday, March 2, 2010

Lemon Cookies

Today, it is dreary, cold, wet and snowing. Just a little over a week ago we had a taste of spring with a beautiful sunny weekend. That is when I made these cookies. They were like a taste of spring, too.


1 (18.25 oz) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tablespoon lemon juice
grated zest from 1 lemon
powdered sugar for decoration

Pour cake mix into a large bowl. Stir in eggs, oil, lemon juice & lemon zest until well blended. Refrigerate at least 15 minutes, and up to overnight to make the dough easier to handle. Roll teaspoonfuls of dough into balls and then drop into a small bowl of powdered sugar. Roll around until lightly or heavily covered, depending on how much you want. Once sugared, place on an ungreased or parchment-lined cookie sheet.

Bake at 375 degrees for 7 to 10 minutes. The bottoms will be light brown, and the insides chewy.

Yield: 5 dozen

Note: I plan to use more lemon juice next time to increase the lemonyness (that's a word, isn't it?).

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