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.
Glaze:
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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