I love to cook from scratch. Every once in a while though, there is a recipe that comes along that begs to be tried and makes me put aside my prejudice against boxed or canned foods and unnatural ingredients. My niece posted this recipe on her blog, her family's favorite. Well, I gave it a whirl and if you are in the mood for a lemony little something, this does the job. One scoop of Raspberry Sorbet and one of these cookies and I'm a happy camper.
1 box of lemon cake mix
4 ½ ounces of cool whip (comes usually in an 8 oz. tub, so I use just over half)
1 teaspoon lemon zest (optional, but you grate 1 tsp of lemon peel)
1 bag of white chocolate chips
½ cup of powdered sugar (for rolling the cookies in)
Preheat oven to 350 degrees. Mix the cake mix, egg and cool whip together. Add lemon zest if you want. I like it because it makes it a little more lemon-y. Mix in the white chocolate chips. The dough will be sticky. Form balls of dough, rolling each in the powdered sugar. Place onto a GREASED cookie sheet, about 2 inches apart. Bake for about 10 minutes (ovens vary). You want your cookies to "crinkle" and have cracks across the top, to be somewhat set, but not brown. (See picture). If you over bake them, they will turn into hard little rocks! After you take the cookies out of the oven, let them set on the pan for several minutes before transferring to a cookie sheet.