SOFT LEMON DROP COOKIES

One of my hobbies is baking. When I’m stressed I rush into the kitchen and prepare a dessert. That means we have desserts at least once a week. It doesn’t sound like a problem, except I’ll eat one or two of whatever I prepare, leaving a bunch of leftovers. Thankfully, I’m able to share them with neighbors, friends, and family who seem to be willing taste testers. This soft lemon drop cookies recipe is one of my favorites to whip up when I’m in a hurry. They have five ingredients, take about 15 minutes of prep time, and can easily be adjusted to be gluten-free. What more could you ask for in a dessert?

I made a few quick adaptions to this recipe when I found it in one of my community cookbooks. It called for a teaspoon of lemon flavoring but when I pulled my bottle from the cabinet it was almost empty. I used the few drops I had and it was still good. I also used an entire bowl of frozen whipped topping in mine instead of the four ounces it called for. Really, who can find a 4-ounce container of Cool Whip???

INGREDIENTS

• 1 box of Lemon Cake mix
• 1 teaspoon lemon flavoring
• 2 eggs
• 1 (12 ounces) carton frozen whipped topping, like Cool Whip, thawed
• ¾ to 1 cup powdered sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix lemon cake mix, lemon flavoring, and eggs with a mixer until blended.
3. Blend in the frozen whipped topping.
4. On a piece of waxed paper or another similar surface, sprinkle a layer of powdered sugar.
5. ..............................

for full recipes please see : simplysouthernmom.com

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