Sweet and Sassy, just like a perfect lemon cookie should be!
This recipe is so easy because you begin with a cake mix. Add in a few fresh ingredients and these little treasures are sure to be a favorite.
Soft, wonderful, a fabulous blend of tart, just the right amount of sweet, combined with white chocolate morsels – simply fabulous!
You can whip these up in no time at all, just click on over to the next page and let’s get started.
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WHITE CHOCOLATE LEMON COOKIES
2 boxes of lemon cake mix
1 cup butter (2 sticks), melted
1 Tbl. fresh lemon juice
12 oz. package white chocolate chips
½ tsp. shortening
Preheat oven to 350 degrees.
Melt the butter.
Pour both of the dry (unprepared) cake mixes into a large mixing bowl.
Add in the melted butter and eggs.
Squeeze lemon juice and add into the batter.
Mix until combined.
Take out ½ cup of the white chocolate chips.
Add in the rest of the chips into the cookie batter and combine well.Using a small scoop – I used a tablespoon to measure – roll dough into about 1 1/2” balls.Place on prepared cookie sheet.
Bake for 8 minutes; tops will crack.
Be careful not to over bake.
Take the cookies out of the oven and allow to sit on the pan for 2 minutes.Transfer to a wire rack to finish cooking completely.
Melt the reserved ½ cup of white chocolate chips and the ½ tsp. shortening in a microwavable bowl for 30 secondsStir, repeat for 20 seconds until chips are melted and smooth texture.Do not overcook or the chocolate will become chalky and unusable.
Drizzle the melted chocolate over the cookies.Then dust with powdered sugar.
OPTIONAL: Mix in all the chocolate chips, when they are cooked and cooled dust with powdered sugar OR leave as they are.
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I’m so glad you are here for my recipes. They are quite popular with my family and friends so I wrote a cookbook!
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Adapted slightly from recipe by: www.jamiecooksitup.blogspot.com Copyright Carrie Groneman, A Mother’s Shadow, 2014
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