Pink Lemonade Butter Cookies
If you can't find Pink Lemonade cake mix (which is apparently seasonal), you can use other flavors; just change the lemon extract and zest to something that is complimentary to the flavor you're selected. (Orange with orange, almond with chocolate, etc.)
- 1 box
- pillsbury pink lemonade cake mix
- 1 stick
- 1 pkg
- cream cheese (8 oz.)
- 1 tsp
- lemon extract
- grated zest of one lemon
- granulated sugar for rolling
- powdered sugar for rolling
How to Make Pink Lemonade Butter Cookies
- 1Cream butter until soft and creamy.
Add cream cheese; beat until smooth.
Beat in egg, lemon extract and lemon zest until combined.
Add cake mix; beat until well mixed. If dough is too soft to roll into balls, refrigerate 1-2 hours until easy to handle.
Preheat oven to 350 degrees.
Roll dough into 1 1/4-inch balls; roll balls in granulated sugar to coat, then drop them into confectioners' sugar to coat well. Place the dough balls 2" apart on ungreased cookie sheets; flatten slightly.
Bake @ 350 degrees for 9-12 minutes. DO NOT overbake. Take cookies out of the oven when they look a little underdone.
Let the cookies cool on the pan for 1-2 minutes; remove to wire racks and cool completely. Store in an airtight airtight. Makes about 2 1/2-3 dozen.