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Wednesday, October 2, 2013


It's that time of year, I'm baking and taste testing some new cookie recipes to see if they have what it takes to make the 2013 Christmas cookie assortment.  Last year, I started this process in December...too close for comfort!  So, this year I've moved everything forward a bit.

I've come to realize most of my really good cookies have some form of chocolate in them.  I know....I LOVE anything chocolate, but it would be nice to have a couple that aren't, for variety sake.

I thought I'd share one with you that I tried out this past weekend.  They were tasty and so simple, so they're definitely a "keeper"; but I haven't decided whether they're Christmas worthy yet.

1 package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 tsp. lemon extract
1/3 cup confectioner's sugar (for decorating)

Pre-heat oven to 375 degrees (190 degrees C).  Pour cake mix into a large bowl.  Stir in eggs, oil, and lemon extract until well blended.  Drop teaspoonfuls of dough into a bowl of confectioner's sugar.  Roll them around until they're lightly covered.  Once sugared, put them on an ungreased cookie sheet.  Bake for 6-9 minutes.  The bottoms will be light brown and the insides chewy.  After they had cooled, I dusted the tops with a bit more sugar.
High Altitude adjustments: none

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