lemon burst cookies
recipe source the brown eyed baker
1 (18.25 oz) lemon cake mix
2 eggs
1/3 cup vegetable oil
2 tbsp lemon juice
1/2 tsp lemon extract
1/3 cup confectioner's sugar
preheat oven to 375 degrees.
line baking sheet with parchment paper (i was out of parchment paper so i sprayed my baking sheet with non-stick spray).
blend everything but the confectioners sugar.
refrigerate dough for 15 minutes.
pour confectioners sugar in a small bowl.
drop heaping tablespoons of dough into balls and roll in confectioners sugar and place on baking sheet.
bake for 10 minutes or until the edges are lightly browned. cool for 2-3 minutes on cookie sheet and then transfer to a wire rack to cool completely.
yields approximately 18 cookies
serving size = one cookie
serving size = one cookie
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