Pink Lemonade Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (18.25 oz.) pkg. Pillsbury Pink Lemonade cake mix
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter or margarine, softened
1 egg
1 tsp. lemon extract
Grated zest of 1 large lemon
Granulated sugar for rolling
Confectioners' sugar for rolling
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Directions: |
Directions:Cream butter until soft and creamy. Add cream cheese; beat until smooth.
Beat in egg, lemon extract and lemon zest until combined. Add cake mix; beat until well mixed. If dough is too soft to roll into balls, refrigerate 1-2 hours until easy to handle.
Preheat oven to 350 degrees. Roll dough into 1 1/4-inch balls; roll balls in granulated sugar to coat, then drop them into confectioners' sugar to coat well. Place the dough balls 2" apart on ungreased cookie sheets; flatten slightly. Bake @ 350 degrees for 9-12 minutes. DO NOT overbake. Take cookies out of the oven when they look a little underdone. Let the cookies cool on the pan for 1-2 minutes; remove to wire racks and cool completely. Store in an airtight container. |
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Number Of
Servings: |
Number Of
Servings:about 3 dozen cookies |
Personal
Notes: |
Personal
Notes: I got this recipe when boxed cake mixes used to come in the 18.25 oz. size. Now they shrunk it to 15.25 oz (but the cost remained the same), so I buy 2 boxes and take 3 ounces from the second box, then store that one in the freezer so I have it for next time I make the cookies.
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