I was a little bit crazy and took on a big baking project for a church function last night. I decided to do a cookie bar. I totally could have called a couple of people and had some help but instead, because I am insane, I baked up 6 different kinds of cookies, 2 dozen each. These babies were definitely star of the show. They are almost embarrassingly (is that a word) simple and just a warning, they do contain a boxed cake mix. So if that is against your religion, feel free to turn this off now. ;) These cookies melt in your mouth. The fresh lemon juice and zest really make these pop. Love em’!
Lemon Cream Cookies
makes about 2 1/2 dozen
1 box lemon cake mix
1 large egg
zest and juice from 1 large lemon
1 8 ounce container cool whip
Mix the cake mix, egg and the lemon zest and juice until evenly distributed. The batter will be crumbly. Fold in the cool whip until well combined. It will be sticky. Chill in the fridge for 1 hour. Scoop the batter into desired size and roll in the confectioners’ sugar. Place on a cookie sheet lined with parchment paper and bake at 350 degrees for 8-10 minutes or until lightly golden.