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servings:42
cook time:9min
Ingredients
3/4 cup butter, softened
1 egg
1 package 2-layer-size lemon cake mix with pudding in the mix
1 cup yellow cornmeal
2 tablespoons finely shredded lemon peel
Coarse sugar or granulated sugar
cook time:9min
Ingredients
3/4 cup butter, softened
1 egg
1 package 2-layer-size lemon cake mix with pudding in the mix
1 cup yellow cornmeal
2 tablespoons finely shredded lemon peel
Coarse sugar or granulated sugar
Directions
Preheat oven to 375 degree F. In a large mixing bowl beat butter and egg with an electric mixer on medium to high speed for 30 seconds. Gradually beat in cake mix until combined; stir in cornmeal and lemon peel, if necessary knead dough to blend.
Using 1 tablespoon of dough for each cookie, roll into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake for 9 to 10 minutes or until bottoms are lightly browned. Let cool on cookie sheet for 1 minute. Transfer to wire rack. Cool completely. Makes about 3-1/2 dozen cookies.
Preheat oven to 375 degree F. In a large mixing bowl beat butter and egg with an electric mixer on medium to high speed for 30 seconds. Gradually beat in cake mix until combined; stir in cornmeal and lemon peel, if necessary knead dough to blend.
Using 1 tablespoon of dough for each cookie, roll into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake for 9 to 10 minutes or until bottoms are lightly browned. Let cool on cookie sheet for 1 minute. Transfer to wire rack. Cool completely. Makes about 3-1/2 dozen cookies.
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