Before school started this year, a friend of mine gave me some cookies she’d made from a cake mix. They were strawberry, and were surprisingly good! I don’t usually use boxed cake mixes to make cakes. I prefer to do those by scratch. But I’m very interested in using cake mix for things OTHER than cake. Weird, a little? Yeah, I guess.
I’d been craving something lemon-y and had a box of lemon cake mix that I bought thinking I’d make some lemon bars or something. But then I remembered those cake mix cookies and I couldn’t get them off my mind. So I made them at 7:30 on a Sunday morning. Haha I couldn’t wait until a more normal baking hour to find out what they’d taste like.
Every time I make something with lemons, I think of Giada on the Food Network. She puts lemons in EVERYTHING. And always mentions how “fresh” they make her food seem. I swear she’d put lemon zest in chocolate milk if they’d show it on TV. So Giada….be proud.
I googled a recipe and found this http://www.browneyedbaker.com/2009/10/12/lemon-burst-cookies/ . I didn’t have any lemon extract so I just used the lemon juice and lemon zest. I think they tasted just fine without it, although I’d definitely use some if I had it on hand. I think theses have the right amount of “chew” to them. I DON’T like cookies that are too crunchy. I’m definitely keeping this recipe handy. And rolling them in powdered sugar before baking them makes them extra pretty.
All you have to do is……
Start with a lemon cake mix
Add eggs, lemon zest and juice, and vegetable oil
Have a baking assistant inspect your batter
Drop by spoonfuls into powdered sugar and roll into a ball
Thank you, brown eyed baker! Whoever you might be.