::Lemon Cookies::

I came across this recipe on the Betty Croker website. I needed something quick and easy that wouldn't heat up my kitchen too much for a pot luck BBQ. These were perfect. Completely refreshing and not heavy at all. Even the kids went crazy for them. They were the first desert to disappear from the table!

::Ingredients::

1 box Betty Crocker SuperMoist lemon cake mix

1/3 cup shortening (I used Crisco Vegetable)

1/3 cup butter or margarine, softened

1 egg

1 container lemon frosting*

::Directions::

1. Heat oven to 375 degrees Fahrenheit. In large bowl, beat cake mix, shortening, butter and egg on medium speed about 2 minutes or until blended.

2. Place on ungreased cookie sheets, dropped by rounded tablespoons, 2 inches apart. (You know I used a 1 Tbsp. cookie scoop.)

3. Bake 9-12 minutes or until lightly brown around edges. Cool 1 minute, remove from cookie sheet; cool completely. Frost with frosting. Store covered.

According to the website, you can also roll the dough out by separating the dough into 4 equal parts, roll each part 1/8 inch thick on lightly floured surface with cloth-covered rolling pin. Cut into desired shapes. Place on ungreased cookie sheet. Bake 6-8 minutes or until light brown around edges.

*I couldn't find Betty Crocker lemon frosting. So, I used a Pilsbury lemon frosting in a can. Here's the tip...I don't ever use the frosting straight from the container. I empty all of contents into a bowl and whip it with a hand mixer (or Kitchenaid for more than 2 cans) and beat it until I like the look. I do this especially before piping onto cupcakes for that "homemade" look.