Pink Lemonade Cookies

I have to give a huge thank you to Carol, not only for this recipe but for sending boxes of the cake mix. It's not available in our area.

The first person who was my taste tester was Jake. When I told him I was making these he came over everyday to see if they were ready. When I finally made them, he was at the door asking for cookies. I took out the tin his little hand was ready to grab as many as he could. I told him to wait and gave him one to try, I didn't have to ask how it was. He gobbled it up with a huge smile on his face.

The second person was my friend Rita. On our way to the dentist I wanted to drop off a few things and added the cookies to the stuff I wanted her to have. When she tasted a cookie, same reaction as Jake.

I made up a small container for the dentist. She had one and I have no idea if she liked them because my mind shuts down in the dentist and all I can think about is getting out of there.

As far as I can tell, the verdict is in. Fantastic cookie.

You can find more information about the cookie that Carol made HERE. 

ingredients:

1 (18.25 ounce) Pillsbury Pink Lemonade Cake Mix *(please see note)
1 (8 ounce) cream cheese, softened
1/2 cup butter or margarine, softened
1 egg
1 tsp. Lemon Extract
Grated zest from one large lemon
Granulated Sugar for rolling
Confectioners Sugar for dusting

This cakemix does not come in 18.25 ounces anymore. Carol was kind to send me these instructions:

Three ounce Cake Mix upsizer

source: Jill Cataldo

1 1/2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda

Whisk all the dry ingredients together. Store in a air tight jar.

Whisk each time before using.

To increase a 15.25 ounce cake mix ( which this box was) add 3 ounces or 8 level tablespoons plus 1 level teaspoon of this up sizer to the cake mix.

directions:

Cream butter until soft and creamy. Add the cream cheese and beat until the mixture is smooth.

Add the egg, lemon extract and the lemon zest to the cream cheese/butter mixture and combine.

Add the cake mix to the bowl and don't forget the up sizer above ( in addition to the cake mix add 8 level tablespoons plus 1 level teaspoon- this is from the up sizer you made earlier).Mix well until everything is combined.


The dough might be to soft to roll into balls. Put the bowl that contains the mixture into the refrigerator for a few hours.

When you are ready to make the cookies preheat oven to 350 degrees.

Take the bowl with the mixture out of the refrigerator and roll the dough into balls about one inch size. 

Roll in granulated sugar.

Place on an ungreased cookie sheet.

You can use flatten them or leave them rounded, it doesn't make a difference. These are so good either way.

Bake in your oven preheated 350 degree oven for 10-12 minutes. When you take them out of the oven they look a little underdone.

Leave the cookies on the cookie sheet for an additional one to two minutes. Remove to a wire rack and let them completely cool.

Source: Carol adapted the recipe- found in a cookie club newsletter.