The Farmer Family Cookbook

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Heather Johnson entered this cookie in the 2015 Farmer Family Reunion cookie contest. It's yummy!!

Ingredients

• 10.0416666666667 box lemon cake mix (Duncan Hines)
• .330.01375 cup oil
• 20.0833333333333 eggs
• 10.0416666666667 lg lemon, juiced
• .50.0208333333333 tsp lemon extract or 6-8 drops lemon essential oil
• .250.0104166666667 cup crushed lemon drops
• 20.0833333333333 Tbsp flour
• 10.0416666666667 cup powdered sugar
• Parchment paper

Frosting

• 80.333333333333 oz cream cheese
• 1.50.0625 cups powdered sugar
• .50.0208333333333 tsp vanilla
• 10.0416666666667 lg lemon
• .250.0104166666667 tsp lemon extract or 3 drops oil
• Yellow sprinkles (optional)

Steps

1. Preheat oven to 350 F.
2. Combine cake mix, oil, eggs, lemon juice, extract or oil, crushed lemon drops and flour (everything but the powdered sugar) and mix until incorporated and smooth. Batter will be slightly sticky. If it is too sticky, add a little more flour-careful not to add too much.
3. Make balls of dough slightly smaller than a golf ball and roll in powdered sugar. Place dough balls on a cookie sheet lined with parchment paper.
4. Bake at 350 for 12-15 minutes, just starting to turn golden but not brown. Remove from oven and let cool on a wire rack.

Make frosting

1. Whip cream cheese until smooth, then add powdered sugar and mix.
2. Add vanilla, lemon juice, and extract or oil.
3. Taste and adjust for sweetness by adding more sugar or more lemon juice for tartness.
4. Frost completely cooled cookies and add sprinkles. (The easiest way to pip on frosting is to put the icing in a Ziplock bag and snip a corner. Swirl it on top of each cookie.)