Sunshine Kisses Recipe
Ingredients
| Cake mix package | 1 | |
| 1 egg, slightly beaten | ||
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| Pecans | 1/2 Cup (16 tbs) | |
| Lemon | 1 (Glaze:) | |
| Powdered sugar | 1/2 Cup (16 tbs) (Glaze:) | |
Directions
Preheat oven to 375°F.
Combine cake mix, egg, oil and water in Classic 2-Qt Batter Bowl.
Stir until thoroughly combined (mixture will be dry).
Chop pecans with Food Chopper; stir into dough.
Using small Stainless Steel Scoop, drop dough 2 inches apart on Baking Stone.
Bake 13 minutes or until lightly browned.
Let cool 3 minutes.
Then transfer to Non-Stick Cooling Rack.
Remove 1 teaspoon zest from lemon, using Lemon Zester/Scorer.
Use Lemon Aid to remove 1 to 2 tablespoons juice from lemon.
Whisk lemon zest, lemon juice and sugar in a small mixing bowl.
Drizzle glaze on cooled cookies.
Combine cake mix, egg, oil and water in Classic 2-Qt Batter Bowl.
Stir until thoroughly combined (mixture will be dry).
Chop pecans with Food Chopper; stir into dough.
Using small Stainless Steel Scoop, drop dough 2 inches apart on Baking Stone.
Bake 13 minutes or until lightly browned.
Let cool 3 minutes.
Then transfer to Non-Stick Cooling Rack.
Remove 1 teaspoon zest from lemon, using Lemon Zester/Scorer.
Use Lemon Aid to remove 1 to 2 tablespoons juice from lemon.
Whisk lemon zest, lemon juice and sugar in a small mixing bowl.
Drizzle glaze on cooled cookies.
Chef
