One of the links inspired this recipe. My good friend Nancy over at Away We Go posted a Cream Cheese Cookie recipe. Basically cream cheese, butter, egg yolk, some vanilla and a chocolate or yellow cake mix.
I emailed Nancy and asked what her favorite was and she said yellow, but that you could probably use any cake mix. Then clouds parted and angels sang and I had a moment of cookie clarity. Yes, really, it was THAT poetic.
So I thought to myself, "SELF WE CAN USE LEMON CAKE MIX AND MAKE THESE AMAZING! We'll ice the cookies and everything!"
Here is what I came up with:
Iced Lemon Cream Cookies
1/4 cup butter
1 8oz package of softened cream cheese
1 lemon zested
1 teaspoon of vanilla extract
1 egg yolk
1 lemon cake mix
Cream the butter and cream cheese with the lemon zest.
Add the egg yolk and vanilla.
Mix in the cake mix slowly.
The dough is sticky and looks a lot like yellow playdough. Scrape the sides down and refrigerate for 30 minutes.
1/4 cup granulated sugar
1 lemon zested
Stir the lemon zest into the sugar and let the two flavors marry while your dough is chilling.
Roll dough into 1" balls.
Roll the balls in the lemon sugar.
The sugar is a little crumbly due to the zest but just work it around the cookie as you roll them.
Press the balls down with a sugar glass bottom.
Bake cookies in a preheated 375 degree over for 14 minutes.
1 cup Confectioner's (powdered) sugar
1 1/2 lemons juice (use the ones you just zested)
1 Tablespoon of Heavy Cream
Mix all ingredients together until a glaze forms.
Once cookies have cooled enough to handle, dip the tops of the cookies in the glaze. Place on a wire rack to cool.
Voila! Sweet, tart, delicious iced lemon cream cookies!
My husband doesn't care much for lemon, and HE LOVED THESE!
Let me know if you try them!