Lemon Meltaway Cookies

Repost from this recipe on Allrecipes.com. Reportedly yields 30 cookies, but I guess I made them small because I got about 45


3/4 cup butter (no substitutes), softened
1/3 cup confectioners' sugar
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon lemon juice
1 teaspoon grated lemon peel
3 drops yellow food coloring (optional)

1- In a mixing bowl, cream butter and confectioners' sugar until light and fluffy; beat in lemon juice.

2- Combine the flour and cornstarch; gradually add to the creamed mixture.

3-Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.

4-Unwrap and cut into 1/4-inch slices. Place 2 in. apart on ungreased baking sheets. 

5-Bake at 350 degrees F for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.

6- For frosting, in a small mixing bowl, combine the butter, confectioners' sugar, lemon juice, lemon peel and food coloring if desired; beat until smooth. Frost cooled cookies.

Cake Mix Cookies

I don't know about you, but random cake mixes are a pantry staple in my house. If you are in a bind for cookies (surprise! there's a bakesale at school tomorrow, mom), Cake Mix cookies are a life saver.Makes about 2 dozen, depending on how big you make them and how much batter you eat.

1 boxed cake mix (whatever flavor you want or have on hand)
1 stick of butter, softened but not melted
2 eggs, beaten
1 cup of chips (chocolate, white chocolate, peppermint, butterscotch, etc) or nuts


Preheat oven to 350.

Mix all the ingredients in a bowl until moistened thoroughly. Portion by spoonful on a  ungreased cookie sheet.

Bake for 10 minutes and then allow to cook for at least 5 minutes on the pan before attempting to remove them to a cooling rack. They will be very soft and will fall apart if they are too hot. If it makes you feel better, you can cool them completely on the cookie sheet.