Lemony Crisps

“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
2 eggs
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.

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3 Responses

  1. Yummy. I especially liked the tart lemony drizzleness.

  2. I did NOT use 1/4 c. sugar or the yellow colored sugar . And used a half a lemon squeezed into the icing. After biting into one cookie. I can’t imagine the 1/4 c. of sugar, for it’s already YUM!!

  3. * I didn’t because I forgot about it. XD And I needed to use up that half a lemon. ;)

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