Sunday, December 9, 2012
Lemon Burst Cookies
Has it really been three months since I have posted a recipe?! Gasp!
I had been posting links to my facebook page but I guess nothing here. Well, time to change that!
Every Christmas I make something new and yummy for a Christmas cookie exchange. Chocolate is my favorite so it's usually something very chocolatey or at least dipped in chocolate. :) This year I decided to make something different - no chocolate! My husband loves lemon so I started looking for a lemon cookie recipe. I gave these lemon burst cookies from Brown Eyed Baker a try this year and they are really good and extremely pretty. I don't normally like to use cake mixes but once in a while is okay, right? :)
Give this one a try, I promise you won't be disappointed!
1 (18.25 ounce) package lemon cake mix (Make sure it's this amount, I used an organic cake mix the first time I made this and it was a much smaller amount and the cookies were really flat. Still yummy, but not puffy)
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
1/2 teaspoon lemon extract
1/3 cup confectioner's sugar
Preheat oven to 375 degrees. Line baking sheet with parchment paper.
Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.
Place confectioner's sugar in a bowl. Drop heaping tablespoons of dough into balls and roll in confectioner's 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.