Cake Mix Lemon Cookies

Lemon Cookies from Cake Mix
Cake Mix Lemon Cookies

Ingredients

1/3 cup butter

3 oz cream cheese

2 large eggs

1/3 cup King Arthur’s flour

1 box Duncan Hines Lemon Supreme cake mix

1 cup Ghirardelli white chocolate chips

Powdered sugar

Instructions

Preheat the oven to 350F degrees. Tin foil cookies sheet with non-stick tin foil.

Melt butter and cream cheese in microwave for 30 seconds.

In the mixing bowl pour in cake mix and flour. Add melted butter and cream cheese.

Mix briefly – Just a minute or 2. Add eggs and mix well.

Add 1 cap full of orange extract and mix for another minute or 2.

Add chocolate chips and mix.

Drop teaspoonfuls of dough into a bowl of powdered sugar. Roll them around until they’re lightly covered. Once sugared, put them on cookie sheet.

Bake for 8 -10 minutes or until the tops look set. Bottoms will be light brown. Let cool before removing from pan. Makes about 24 cookies

Amber making Lemon Cookies

Snow-Topped Chocolate Mint Cookies

Our family volunteered for several summers, taking in Japanese students from a student exchange program. Our older daughters were taking Japanese language classes at college during this time.

This is a family favorite cookie recipe from 2008 translated from Japanese.

Kris Krinkles (or Snow-Topped Chocolate Mint Cookies)
2 C. mint semi sweet chocolate chips, divided
6 tablespoons butter, softened
1 C. sugar
2 eggs
1 ½ C. flour
1 ½ teaspoons baking powder
¼ teaspoon salt
confectioner’s sugar

  1. In microwave, melt 1 c. chocolate chips: set aside to cool.
  2. In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate chips and vanilla. Add flour, baking powder and salt. Stir remaining chocolate chips. Cover and refrigerate 2 hours.
  3. Roll into 1-inch balls, then roll in confectioners sugar. Place 2 inches apart on non-stick cookie sheet. Bake 350 degrees for 10-12 min. or until edges are set.

Cool for 10 min. before moving.
Snow-Topped Chocolate Mint Cookies

Lemon Cupcakes

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This recipe started out life in the book English Tea and Cakes. The name was Sticky Lemon Cake.

I doubled the recipe and used store bought lemon frosting. We loved! loved! them!

Here is my doubled recipe for

Lemon Cupcakes

2 sticks butter (1 cup) softened
1 C bakers sugar (super fine)
2 large eggs
generous 1 ½   C self-rising flour (I used all-purpose)
Grated rind and juice from 1/2  lemon  *I added a capful of lemon extract in addition because the flavor of the batter was very mild*

Pre heat oven to 350 degrees. Prepare muffin tin with cupcake liners.

Cream together butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each one. Add grated lemon juice  and rind (extract too if using) and flour. Mix well. Fill cupcake liners 1/2 to 3/4 full. Bake for 15 -20 min. or until skewer come out clean. When cool, frost. My double batch made 17 cupcakes.

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