LEMONY CRISPS

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 (18.25oz.) pkg. Pillsbury Moist Supreme Lemon Premium Cake Mix
  • 1/3 c Crisco Oil
  • 2 eggs
  • 1/4 c sugar
  • 1 c. powdered sugar
  • 2 to 3 Tbs. lemon juice
  • Yellow colored sugar

Directions

  • Heat oven to 375' F.
  • In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened.
  • Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets.
  • Place sugar in shallow dish.
  • Dip bottom of glass in sugar and flatten cookies to 1/4 inch thickness.
  • Bake at 375' F for 5 to 7 minutes or until edges are light golden brown.
  • Cool 1 minute, remove from cookie sheets.
  • In small bowl, combine powdered sugar and lemon juice until smooth.
  • Drizzle over cookies and sprinkle with colored sugar before icing sets.
  • About 4 dozen cookies.

Notes

I got this off the side of a lemon cake mix box a while back and they satisfy my lemon cravings. I usually make a batch and freeze them and just take out a few when that craving for something sweet and lemony hits me. Any lemon cake works.

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