Sunday, March 28, 2010

Lemony Lemon Cookies

Lemon is a flavor that I associate with spring.  I think the flavor is "springy" as well as the color.  My mother-in-law brings lemons back from Arizona in the spring for us and I always look forward to them. She will be coming home soon bringing back with her those wonderful fruits. This is a recipe that my dear friend Laurel shared with me and one that I always get asked for the recipe.

Lemony Lemon Cookies

1 package lemon cake mix
2 eggs
1/3 c. oil
1 1/2 T. lemon juice
1 c. flaked coconut

Preheat oven to 375 degrees F.  Combine cake mix, eggs, oil and lemon juice in a large bowl.  Beat at low speed with mixer until well blended.  Add coconut.  Shape into 1 inch balls.  Place on parchment lined cookie sheet 1 inch apart.  Bake 5-7 minutes.  The key is not to over bake.  When edges are just starting to brown, remove from oven.  When cooled, frost with lemon glaze if desired.  Many times I make them without the glaze and we like them that way too.


1 cup powdered sugar
1-2 T. lemon juice
Enough watered if needed to make a spreadable glaze.  Do not make it too thin as you want this to stay on cookie.

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