Wednesday, October 19, 2011

Lemon Cookies

1 lemon cake mix
1/3 cup shortening
1/3 cup butter or margarine, softened
1 egg

Heat oven to 375°F (350°F for dark or nonstick cookie sheets).
In large bowl, beat cake mix, shortening, butter and egg on medium speed about 2 minutes or until blended.
Drop dough onto un-greased cookie sheet by rounded tablespoonfuls.
Bake 9 to 12 minutes or until light brown around edges.
Cool 1 minute; remove from cookie sheet; cool completely.
Glaze topping---(picture is without the glaze)
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring
Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

These were good, but very lemony, so if you love a lemon flavor you'll love them.
I rarely buy boxed cake mixes, because I try to stay away from anything that has
partially hydrogenated oil in it.
The "husbird" loves these though, so maybe I'll make them for him occasionally.

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