Donna's Glazed Lemon Cookies

My sweet friend, Donna, shared this recipe with me. I have eaten these several times, and they are always delicious! Donna is a busy mom, who in very actively involved in church and school activities. There is always a need arising for her to send treats to a function! These cookies are tasty and attractive, and the ingredients are all things most of us keep stocked in our pantry and on our refrigerator shelves, making these cookies a great choice for spur-of-the-moment baking!

Use whisk to break up those tiny clumps in your powdered sugar
before you add liquids

I always whisk my powdered sugar a bit before adding liquids. This helps to break up those tiny little clumps and gives you smoother glaze.

The cookie sheet you baked the cookies on serves as a nice drip pan
for catching excess glaze.

When I got ready to spoon the glaze over the cookies, which were cooling on my rack, I slid the cookie sheet I used to bake them on under the rack to catch the glazed that dripped off the cookies. A piece of foil works well, too, but the cookie sheet is already dirty and is "free" to use!

Donna’s Glazed Lemon Cookies

Donna’s Glazed Lemon Cookies

Cookies:
1 box lemon cake mix
1 egg, slightly beaten
1/2 c. vegetable oil
2 Tbsp. fresh lemon juice plus a few drops more

Glaze:
zest and juice of 1 large lemon
1 1/2 c. confectioner's sugar

Mix cookie ingredients. Roll dough into balls about the size of a large walnut. Place on a cookie sheet. Bake at 350 degrees for 10 minutes for a soft chewy cookie, or a little longer for a crispier cookie.

Grate the zest of a large lemon plus squeeze the juice from the lemon. Mix with confectioner's sugar until a glaze is established. Spread glaze on top of the cooled cookies. This makes 2 dozen large cookies.

For more great recipes, visit:

Tempt My Tummy Tuesday
Tasty Tuesday