“Like eating sunshine in a crisp cookie,” cheeses the Pillsbury box. I didn’t think these cookies were all that crispy, but they were lemony and a bit sunshine-y as well.
1 – 18.25oz pkg Pillsbury Moist Supreme Lemon Premium Cake Mix
1/3 C Crisco oil
1/4 C sugar
1 C powdered sugar
2-3 T lemon juice
yellow colored sugar
1) Heat oven to 375 F. (Oh! That’s why my cookies weren’t crispy. I cooked them at 350 F. Heh.) In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place two 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.
2) Bake at 375 F (yeah, yeah) for 5-7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3) In small bowl, combine powdered sugar and lemon juice until smooth. Drizzle over cookies and sprinkle with colored sugar before icing sets. Yields about 4 dozen cookies.