LEMON CRESCENT COOKIES
1 package Pillsbury Moist Supreme Lemon Cake Mix
1/2 cup butter, softened
2 eggs
1/2 cup powdered sugar
3 ounces vanilla-flavored candy coating, chopped
Food coloring (optional)
Heat oven to 350 degrees F.
In large bowl, combine cake mix, butter and eggs; beat at low speed until well blended.
Shape heaping teaspoonfuls of dough into crescent shapes; roll in powdered sugar. Place 1 inch apart on ungreased cookie sheets.
Bake at 350 degrees F for 9 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled.
In small saucepan, melt candy coating over low heat, stirring constantly. Remove from heat; stir in food coloring. Drizzle over cooled cookies.
MAKE-AHEAD TIP:
Freeze these cookies in an airtight container. Unwrap and thaw them at room temperature.
Makes 3 dozen
Source: Recipe booklet: Pillsbury Classic Cookbook #213, November 1998
1 package Pillsbury Moist Supreme Lemon Cake Mix
1/2 cup butter, softened
2 eggs
1/2 cup powdered sugar
3 ounces vanilla-flavored candy coating, chopped
Food coloring (optional)
Heat oven to 350 degrees F.
In large bowl, combine cake mix, butter and eggs; beat at low speed until well blended.
Shape heaping teaspoonfuls of dough into crescent shapes; roll in powdered sugar. Place 1 inch apart on ungreased cookie sheets.
Bake at 350 degrees F for 9 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled.
In small saucepan, melt candy coating over low heat, stirring constantly. Remove from heat; stir in food coloring. Drizzle over cooled cookies.
MAKE-AHEAD TIP:
Freeze these cookies in an airtight container. Unwrap and thaw them at room temperature.
Makes 3 dozen
Source: Recipe booklet: Pillsbury Classic Cookbook #213, November 1998
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