Saturday, June 11, 2011

Lemon Burst Cookies

Thanks to my friend, D & Brown Eyed Baker for this recipe. Quick. Easy. Yummy!! If I make some chocolate cookies I may even be able to pass off a quasi black & gold dessert tray. Lemon Burst Cookies

1 18.25 oz. package lemon cake mix
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 TBSP lemon juice
1/2 tsp. lemon extract
1/3 cup confectioners sugar

Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.

Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.

Place confectioners sugar in a bowl.

Drop heaping tablespoonfuls of dough into balls and roll in confectioners sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.