I love the flavor of lemon! My birthday cake when I was a kid was a yellow cake with lemon curd filling, white icing and coconut – ohh the sweetness!! (If anybody can find me that cake now – I’ll be your new BFF!!)  As I got older my cake became a lemon meringue pie – oh the love!

These cookies offer the same lemony delight I got from the cake and pie and have become a favorite cookie of mine to give away at Christmas.

1 egg

1 package lemon cake mix

4 oz Cool Whip (1/2 of a regular container), thawed

1/2 cup powdered sugar

1) Mix cake mix, Cool Whip and egg until well blended. This makes a really really sticky biscuit like batter. I alway use a wooden spoon to mix it all together – no idea why!

2) Ok here’s where the powdered sugar plays a huge role! Did you ever take a gymnastics class? Remember when you went to use the bars you would chalk up you hands? This is what you want to do with the powdered sugar – chalk up! This batter is so sticky if you don’t it will be like having warm pull taffy in your hands!! (not that I’ve ever made taffy but I was involved with an ad campaign where we photographed salt water taffy being made – powdered sugar was every where!!)

3) Now that you’re chalked up you want to pull pieces of the batter off – like drop biscuits (not that I’ve ever made them either!!). I have a plate covered in powdered sugar I drop the pieces on to the plate and cover them in sugar. Then I roll them in my hands to make a dough meatball – about 1 inch in size.

4) Take your dough meatballs and place on ungreased cookie sheet. Bake at 350˚ for about 10-12 minutes. These cookies can be easy to over cook – you want them to be slightly browned before you take them out

5) When you remove from sheet they will still be soft and a little squishy. They get firmer as they cool.

6) Enjoy the lemony goodness with a huge glass of milk!!

* If you are more a fan of chocolate than lemon – you can substitute the lemon cake mix for a chocolate one*