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.

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.

Andes Mint Chocolate Cookies

These are a must on my cookie platter each year.  Chocolate and mint are a great compliment to each other and the pairing in this crisp-chewy cookie make for a holiday treat.  They are also very pretty topped with half of a red candied cherry.

Andes Mint Chocolate Cookies


3/4 c. butter
1 1/2 c brown sugar
2 T. water
2 c. chocloate chips
2 eggs
2 1/1 c. flour
1 1/4t. baking soda
1/2 t. salt
1 pkg. Andes Chocolate Mints
Red candied cherries

Melt butter, brown sugar, water and chocolate chips in microwave on medium heat 2-3 minutes till all melted. Add  eggs one at a time.  Add dry ingredients and mix well.  Refrigerate 1 hour.  Scoop balls with teaspoon and roll into 1 inch balls.  Bake on ungreased baking sheet at 350 degrees 10-12 minutes. Top with half of Andes Mint and remove to cooling rack and after a minute or so spread the melted mint with the back of a spoon.  Top with half of candied cherry.

Tip:  This cookie dough is quite sticky so I use latex gloves to aid clean up of hands.

Nutella Frosted Chocolate Cookies

Today I decided to treat our co-workers with a new recipe that I wanted to try.  I had seen this in a book in a store, memorized the recipe and wrote down.  The  thought of these wouldn't leave my mind until I finally decided I needed to make these.  Got lots of compliments and they all disappeared so I believe they were a success.  The only thing about these is that of course Nutella does not harden or dry, so storage could be tricky, oh never mind, they won't last long enough to worry about that.

Nutella Frosted Chocolate Cookies


1 box Devil's food cake mix
8 oz. cream cheese, softened
1 stick butter, softened
1 egg
1/2 c. chopped pecans
1 jar Nutella, chocolate hazelnut spread


Cream butter and cream cheese.  Beat in egg and then cake mix.  Mix until just combined.  Stir in nuts.  Roll in 1 inch balls and place on ungreased baking sheet.  Bake in pre-heated 350 degree oven 8-10 minutes.  Remove to cooling rack and when cool frost with Nutella.