Oh, I can’t wait for hubby to make these again. I think they have become my favorite cookie he has ever made. A couple of weeks ago I met my 2 sisters at my mother’s house to clean out some closets, cabinets, and prep for her new carpets and floors.While it was a necessary job to get done with little time, and finding stuff you have no idea why she kept them, it turned out to be a good morning bonding with the “Gray girls”. I left our house before 9 to make Pilates class, then I drove directly out to mom’s house. My sisters had started, and I quickly jumped in. 4 hours later , I packed up the cleaning supplies and headed home to find these lovely lemon cookies waiting for me on the counter, alongwithdinner plans and yes, the wine was included .
They were soft,sweet and just melted in your mouth. I used restraint when eating these cookies because I was trying to be good and lose a little of the holiday weight gain and I wanted to make them last. So I thought that by the following Wednesday there would be at least a couple left to take out to my mom, who loves anything lemon. When I opened the pantry and grabbed the cookie dish, it was empty. Who leaves an empty cookie dish in the pantry?
I think it’s time to fill it back up again….don’t you
Lemon Krinkle Cookie
1 15.25 oz package lemon cake mix ( for moist cake)
1/3 cup all purpose flour
1/3 cup lemon infused olive oil
2 tablespoons finely shredded lemon peel
2 tablespoons lemon juice
1 teaspoon lemon extract
1/2 teaspoon vanilla
Recipe from Better Homes and Gardens