Lemon Crisp Cookies
|1 box||pillsbury moist supreme lemon cake mix|
|1 box||lemon jello, small|
|1/3 c||vegetable oil|
|1 c||powdered sugar|
|2-3 Tbsp||lemon juice concentrate|
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DirectionsHeat oven to 375 F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place two inches apart on ungreased cookie sheets. Place sugar in shallow dish. Dip bottom of glass in sugar and flatten cookies to 1/4 inch thickness.
Bake at 375 F for 5-7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
In small bowl, combine powdered sugar and lemon juice until smooth. Drizzle over cookies.