You can?t feel sour with these lemon cookies

With the first day of spring hitting us this past week, I thought it was time to set my crockpot aside (just for the time being, mind you?I like chili any time of the year) and make something with a bit more sunshine in it.

I don?t know about you, but when I think of warm weather flavors, I?m always drawn to lemon, and since I didn?t have a lot of time for baking this weekend, I decided to try a super-easy recipe for a nice batch of lemon cookies.

I found this recipe on the blog, ?Dining on a Dime.? You can find the original at http://www.eatingonadime.com/lemon-cool-whip-cookies/. With only four ingredients, I didn?t change them. It was just too simple to play with!

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Lemon Cool Whip Cookies

Ingredients

1 box lemon cake mix (mine was 15.25 ounces, but use what you can find)

8 ounces whipped topping (I used fat free)

1 egg

1/2 cup to 1 cup powdered sugar (for rolling dough in)

Directions

Preheat the oven to 350 degrees.

Prep a cookie sheet with non-stick spray and set aside.

Mix together the cake mix, whipped topping and egg. (I used my mixer, because this stuff was thick, and I didn?t want to try to do it by hand.)

Place the powdered sugar in a bowl.

Scoop out the dough with a tablespoon and plop it into the powdered sugar, roll it in the sugar to coat it, and then you can shape the ball a little easier.

Place each ball about an inch apart on the baking sheet.

Bake for about 10 minutes, and then let the cookies cool slightly before transferring them to an airtight container.

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We had to hide the container from ourselves so that we wouldn?t eat the whole batch in one sitting.

The dough for these was the strangest consistency for cookie dough I?ve ever seen, but they still turned out well. It was super sticky, so the powdered sugar was a must.

I also found that the batch I did on my metal pan actually turned out much better than the ones on my cooking stone. I?m not sure why that was, but if you have both options, you might go for the metal pan.

I?m extremely excited that spring is upon us (as long as Mother Nature keeps the temperatures to match the season), and these lemon cookies are a great way to usher in some warm weather (or at least I can hope).

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.

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