Pucker Up!

                                                                 Lemon Blossoms

Lucky to have a few left to take a photo of! These are excellent and if Jake, our neighbor had his way I should make these everyday.

Recipe  from this blog. They were SO easy to make and very, very good. I guess Peanut Butter cookies are no longer the favorite-Lemon Blossoms rule!

1 (18.25 oz. box) yellow cake mix
1 (3.4 oz.) instant lemon flavored pudding mix (I used the cook and serve because that's what I had on hand)
4 large eggs
3/4 cup plus 3 tablespoons vegetable oil, divided
4 cups confectioners' sugar
1 tablespoon lemon zest (about 1 lemon)
1/3 cup fresh lemon juice
3 tablespoons water

1. Preheat oven to 350. Spray miniature muffin pans with nonstick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter  into each muffin tin, and bake for 12 minutes. Turn the cakes onto a wire rack.

2.In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.

                                                                                           

                                Lemon Crinkle Cookies

I found this recipe on pinterest. It was one of those cookies that kept popping up so wanted to give it a try. Robert, our mailman loves lemon and wanted to give him a treat.

Recipe from Lauren Brennan's blog 

I cooked them on parchment paper and kept a close eye while baking. When they started to get brown on the bottom I pulled them out. Good, chewy cookie. I might add a bit more lemon next time.

1/2 cups butter, softened
1 cup granulated sugar
1/2 teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
1/4 teaspoons salt
1/4 teaspoons baking powder
1/8 teaspoons baking soda
1-1/2 cup all-purpose flour
1/2 cups powdered sugar

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
4. If using a non-stick darker baking tray, reduce baking time by about 2 minutes.