Here’s a quick-to-fix treat that’s perfect to make when you’ve forgotten about a bake sale or a potluck. The cookies take only 10 minutes to whip up. The sunny yellow color, big lemon flavor and delightful crunch are sure to bring smiles.
—JULIA LIVINGSTON FROSTPROOF, FL
START TO FINISH: 30 MIN. • MAKES: ABOUT 4 DOZEN
1 package lemon cake mix (regular size)
1 cup crisp rice cereal
1/2 cup butter, melted
1 egg, lightly beaten
1 teaspoon grated lemon peel
1. Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
2. Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely.
TOP TIP
Lemon zest is the outer peel or rind of the lemon (not including the bitter white membrane attached to the fruit). Zest is used often in bread and cake recipes. To remove the zest, peel thin strips with a small sharp knife, being careful not to include the white membrane, and mince finely. You can also take the whole fruit and rub it over a hand grater to remove the zest.