CHOCOLATE COCONUT CAKE

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 tsp vanilla
1 cup low-fat buttermilk

Preheat oven to 350 degrees.
Coat 2 9-inch round cake pans with nonstick cooking spray; set aside.

In a bowl whisk the flour, cocoa, baking soda and salt together; set aside.

In a large mixer bowl, beat the softened butter until smooth. Add the brown sugar and beat until blended. Beat in the eggs one at a time then beat in vanilla. On low speed, alternately beat in the flour mixture and the buttermilk, beginning and ending with the flour mixture. Spread the batter evenly between the two prepared pans.

Bake cakes at 350 degrees for 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in the pans on wire racks for 10 minutes. Invert the pans onto the wire racks to remove cakes. Allow to cool completely.

While your cakes cool, make the following frosting:

1 box (1-lb) powdered sugar
1/4 cup boiling water
1 1/2 sticks unsalted butter, cut up
4-oz reduced-fat cream cheese, cut up
1/4 tsp coconut extract
3 cups sweetened flake coconut
Fresh raspberries for garnish, if desired
Fresh mint leaves for garnish, if desired

In a large mixing bowl, pour the powdered sugar. Beat the boiling water into the powdered sugar. Add the butter and cream cheese, beating well on medium speed after each addition. Beat in the coconut extract. Refrigerate until consistency starts to firm up. This should take 30 to 60 minutes.

Place 1st cake layer on cake plate. Spread 1 cup of the frosting over the top and sprinkle with 1/2 cup coconut. Add the second cake layer. Spread the remaining frosting over the top and sides of the cake. Press the remaining coconut gently into the frosting.

 Note: This is a file photo.

JEWELS

1/3 cup shortening
1/4 cup sugar
1/2 cup molasses
1 egg
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp mace
1 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
2 1/2 cups (approx. 1 lb) candied fruit
2 cups coarsely chopped nuts
Powdered sugar for dusting, optional

Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.

In a large mixing bowl, thoroughly mix the shortening, sugar, molasses, and egg. Combine the flour, baking soda, cinnamon, mace, nutmeg, ginger, and allspice. Take out 1 cup of the flour mixture and toss with the candied fruit and nuts. Stir the remaining flour mixture into the sugar mixture. When well combined, add in the fruit, nut mixture and stir to blend.

Drop the dough by teaspoonfuls about 1-inch apart onto the prepared baking sheets. Bake at 325 degrees for 12 to 15 minutes. Garnish with some powdered sugar, if desired.

Yield: Appoximately 6 dozen.

 Note: File Photo from Pillsbury

OLD FASHION BUTTERMILK DONUTS

3 1/3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons shortening
2 eggs
3/4 cup buttermilk

Heat fat or oil (3 to 4-inches deep) to 375 degrees in a deep fryer or kettle.
Measure 1 1/2 cups flour and the remaining ingredients into a lare mixer bowl. Blend for 30 seconds on low speed, scraping down the sides of bowl constantly. Beat for 2 minutes at medium speed, scraping bowl occasionally. Stir in the remaining flour.
Turn the dough out onto a well-floured board; roll around lightly to coat with the flour. Gently roll the dough out to 3/8-inch thickness. Cut with a floured donut cutter.
With a wide thin spatula, slide the donuts into the hot fat. Turn the donuts as they rise to the surface. Fry for 2 to 3 minutes or until golden brown on both sides. Carefully remove from the fat; do not prick the surface of the donut. Drain well on paper towels. Serve donuts, plain, sugared, or frosted.
Yield: 2 dozen donuts
NOTE: Do not use self-rising flour for this recipe as it will not turn out well.

Note: File Photo

CALIFORNIA LEMON CRUNCH

Crust:
1 1/4 cups shredded sweetened coconut
1/2 cup butter, softened
3/4 cup corn syrup (dark preferred)
2 cups oats
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
3/4 tsp ground cinnamon
1/2 tsp baking soda

Preheat oven to 350 degrees.

Place coconut in a single layer in a 13 X 9-inch baking pan and bke 15 to 20 minutes until lightly toasted, stirring after 10 minutes. Set aside and allow to cool completely.

In a large bowl, beat the butter and corn syrup until creamy. Add the oats, flour, nuts, cinnamon and baking soda beating well. Reserve 3/4 cup of the toasted coconut and stir the remaining into the oat mixture. Spray a 9 x 13-inch baking pan with nonstick cooking spray and press the mixture onto the bottom of the pan. Bake at 350 degrees for approximately 18 minutes until golden brown. Remove from oven and cool completely.

Topping:
1 carton (8-oz) light frozen whipped topping, thawed
2 cartons (8-oz) ow-fat lemon yogurt
2 tsp grated lemon zest

Combine all three ingredients and spread evenly over the cooled crust. Sprinkle the reserved coconut overall pressing down lightly. Cover with plastic wrap and chill for at least an hour.

Cut into 16 squares for serving.

 Note: File Photo

COCONUT PECAN BROWNIES

1 pkg (21 1/2-oz) Fudge Brownie Mix
1/2 cup water
1/2 cup canola oil
1 large egg
1 can Coconut-Pecan Frosting
1 cup sour cream
1/2 cup chopped pecans
1/2 cup miniature semi-sweet chocolate chips

Preheat oven to 350 degrees.
Grease the bottom only of a 9 x 13-inch baking pan; set aside.

In a large bowl, combine the brownie mix, water, canola oil, and the egg. Beat by hand for 50 strokes. Add the frosting and sour cream, mixing together well. Spread the batter into the prepared pan. Sprinkle the pecans and the miniature chocolate chips over all.

Bake at 350 degrees for 40 to 50 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely then cut into 36 bars.

 File Photo

LOW CAL PEACH SHAKE

1 carton (8-oz) low-fat vanilla yogurt
1 can (1 lb) peach halves or slices in extra-light syrup, drained
1 cup skim or low-fat milk
1/3 cup crushed ice

Place all the ingredients in the blender and process until smooth. Serve immediately, in chilled glasses if desired.

Yield: 3 8-oz servings
Per serving: 79 calories

Note: This is a file photo.

CHOCOAT CHIP COOKIES

2 sticks butter, softened
1 1/4 cups firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tbsp milk
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt, optional
2 1/2 cups oats
1 pkg (12-oz) semisweet chocolate chips
1 cup coarsely chopped pecans, optional

Preheat oven to 375 degrees.

Beat butter, brown sugar, and granulated sugar until creamy. Add the eggs, milk, and vanilla extract; beat well. Add the flour, baking soda, and salt (if using); mix well. Stir in the oats, chocolate chips, and nuts, if using; mix in well.

Drop dough onto ungreased baking sheets by rounded tablespoonfuls. Bake at 375 degrees for 9 to 10 minutes for chewy cookies. If you prefer crispier cookie, bake 12 to 13 minutes. Allow to cool for a minute on the cookie sheet then remove to wire racks to cool completely.

Yield: Approximately 5 dozen

 Note: File Photo

PINEAPPLE SOUR CREAM PIE

1 pkg (6 serving size)vanilla flavor instant pudding mix
1 can (8-oz) crushed pineapple in its own juice
2 cups sour cream
1 tbsp granulated sugar
1 baked 9-inch pie shell, cooled
whipped cream for garnish, if desired
maraschino cherries for garnish, if desired

In a deep, narrow-bottomed bowl combine the pudding mix, pineapple including juice, sour cream, and sugar. Beat at the lowest speed of electric mixer for only 1 minute to blend. Pour the mixture into the prepared pie shell and chill for around 3 hours.
Before serving, garnish each piece with whipped cream and a maraschino cherry or pineapple wedge, if desired.

Note: This is a file photo.

FRESH STRAWBERRY CAKE

1 box (2-layer size white cake mix
1 pkg (3-oz) strawberry gelatin
1/2 cup boiling water
1/2 cup fresh strawberries, halved
4 eggs
1 cup canola oil

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan; set aside.

Dissolve the gelatin in the boiling water, stirring until completely dissolved. In mixer bowl, pour the gelatin mixture over the dry cake mix. Add the eggs, oil, and strawberries; blend until completely moistened and mixed. Pour the batter into the prepared pan and bake at 350 degrees until the cake springs back when touched lightly by fingertips.

You can frost with your favorite frosting or top each piece with a bit of whipped cream. A fresh strawberry for garnish is a nice touch.

 This is a file photo.

BLUEBERRY POPPY SEED CAKE

This cake is great for a breakfast or brunch cake.

Cake Ingredients:
2/3 cup granulated sugar
1/2 cup butter, softened
2 tsp grated lemon rind
1 large egg
1 1/2 cups all-purpose flour
2 tbsp poppy seeds
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream

Filling Ingredients:
2 cups fresh blueberries OR frozen blueberries, thawed and drained on paper towels
1/3 cup granulated sugar
2 tsp all-purpose flour
1/4 tsp nutmeg

Glaze Ingredients:
1/3 cup powdered milk
1 to 2 tsp milk

Preheat oven to 350 degrees.
Grease and lightly flour the bottom and sides of a springform pan - 9 or 10-inches; set aside.

To make cake: In a large mixer bowl, beat the sugar and butter together until light and fluffy. Add the lemon peel and egg; beat 2 minutes at medium speed of electric mixer.

In a medium bowl, combine the flour, poppy seeds, baking soda, and salt; add to the creamed mixture alternately with the sour cream.

Spread the batter evenly over the bottom and 1-inch up the sides of the prepared pan. Be sure he batter on the sides is 1/4-inch thick.

To make filling: In a medium bowl, combine the blueberries, sugar, flour, and nutmeg; spoon over the batter. Bake at 350 degrees for 45 to 55 minutes or until the crust is golden brown. Cool slightly before removing the sides of the pan.

To make glaze: In a small bowl, combine the powdered sugar with enough milk to make a drizzle consistency. Drizzle over the cake. Serve the cake while warm or at room temperature.

Note: This is a file photo.

MOLASSES CRACKLES

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
sugar for rolling

Preheat oven to 350 degrees.

Cream the shortening, sugar, molasses, and egg together well.

Sift the flour, baking soda, cinnamon, and salt together; add to the creamed mixture and blend well.

Roll the dough, about a tablespoon at a time, into balls and roll the balls in the sugar. Bake at 350 degrees for 10 minutes or until lightly browned.

 Note: File Photo

QUICK AND EASY APPLE CRUMBLE

Apple Filling:
4 large Granny Smith or Jonathan apples
2 tbsp firmly packed brown sugar
1 tsp cinnamon

Crumb Topping:
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1/3 cup rolled oats
3 tbsp granulated sugar
1 stick butter

Preheat oven to 425 degrees.
Spray a 2-quart baking dish with nonstick cooking spray.

Peel, core, and slice the apples; layer in the prepared baking dish. Sprinkle the brown sugar and cinnamon over the apples. Make the topping and sprinkle over the apples.

To make the topping, place all the topping ingredients into a large mixing bowl and mix together well (works best when you use your hands!). Sprinkle over apples. Place in the 425 degree oven and bake 20 to 25 minutes until the apples are softened and the crumble is lightly browned. Best served warm (with a little ice cream, if desired).

Variation: You can use this same recipe to make a berry crumble by using your favorite berries. Toss a tablespoon of flour with the berries before placing in the baking dish. This keeps the crumble from becoming soggy.

NOTE TO DIABETICS: You can make this a diabetic dish by replacing the 2 tablespoons brown sugar with 1 1/2 tablespoons Splenda brown sugar blend and the 3 tablespoons of sugar with 3 tablespoons Splenda Granulated.

Note: File Photo

PEACHES NO-BAKE CHEESECAKE

2 cups Graham cracker crumbs
6 tbsp butter, melted
1 cup sugar, divided
4 pkgs (8-oz each) Neufchatel cream cheese, softened
1 pkg (4-serving size) peach flavored gelatin mix
2 to 3 (depending on size) fresh peaches, chopped*
1 container (8-oz) whipped topping, thawed

Mix the Graham cracker crumbs, melted butter, and 1/4 cup of the sugar well. Press the mixture onto the bottom of a 9 x 13-inch pan. Refrigerate.

In large bowl of electric mixer, beat the Neufchatel cheese and the remaining 34 cup of sugar together with mixer until well blended and smooth. Add the peach gelatin in and mix well. Gently stir in the peaches and whipped topping.

Remove crust from refrigerator and spoon the peach mixture over the crust. Cover and refrigerate at least 4 hours before cutting to serve. Cut into 16 pieces to serve. Refrigerate any leftovers.

*If fresh peaches are not available, use a 15-oz can of peaches that are drained and chopped.

 Note: File Photo

PEANUT BUTTER BREAD

1 1/2 cups all-purpose flour
1 cup quick oats
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup chunky peanut butter
1 egg
1 cup milk
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan; set aside.

In a 2-quart bowl, combine the flour, oats, sugar, baking powder, and salt. Cut in the peanut butter until crumbly. Combine the egg, milk, and vanilla; stir into the flour mixture just until moistened.

Pour the batter into the prepared loaf pan and bake at 350 degrees for 55 minutes to an hour or until a wooden toothpick inserted near the center comes out clean. Remove from oven and cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.

Note: This is a file photo.

STRAWBERRY POKE CAKE

1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water

Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla

Topping:
1 pound strawberries, cut into triangles

Directions:
Make cake as directed on the back of the box for a 9"×13″ pan.
Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered.
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.

Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

 

BANANA WALNUT BROWNIE PIE

1 (9-in) unbaked pastry shell
1 cup semisweet chocolate chips
1/4 cup butter
1 can (14-oz) sweetened condensed milk
3/4 cup biscuit baking mix
2 eggs
1 tsp vanilla extract
1/2 cup chopped walnuts
2 ripe bananas

Preheat oven to 375 degrees.

Using a fork lghtly puncture the bottom and sides of the unbaked pastry shell; bake at 375 for 10 minutes. Remove crust from oven.

In a small saucepan, over low heat, melt the butter wiwth the chocolate chips.

In a large mixer bowl, beat the melted chocolate with the the sweetened condensed milk, baking mix, eggs, and vanilla extract until smooth. Stir in the walnuts.

Slice the bananas onto the bottom of the prepared crust. Pour the chocolate mixture over the bananas. Bake for 50 to 60 minutes or until the center is set. If the edges of the crust start to get too brown, cover crust with strips of foil. Cool pie. Garnish with whipped cream, banana slices, and/or chocolate shavings, if desired.

 Note: File Photo used for reference only.

APPLESAUCE BAKED APPLE CRISP

8 cups unpeeled apples, thinly sliced
2 tbsp granulated sugar
1 tbsp + 1 1/2 tsp lemon juice
4 tsp ground cinnamon, divided
1 1/2 cups applesauce
1 cup uncooked oats
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/3 cup evaporated milk
1/4 cup nonfat dry milk
1 cup vanilla fat-free yogurt

Preheat oven to 350 degrees.

In a large mixing bowl, toss the apple slices with the granulated sugar, lemon juice and half the cinnamon. Spray a 2-quart casserole dish with nonstick cooking spray and spoon the mixture into the dish. Spread the applesauce over the apple mixture.

In a medium mixing bowl, combine th oats, brown sugar, flour, both milks and other half of the cinnamon. Spread this mixture over the applesauce.

Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Serve warm with the yogurt.

Yield: 12 servings

 This picture for reference only. It is not this exact recipe.

AMISH SOUR CREAM CHOCOLATE CHIP COOKIES

2 cups packed brown sugar
2 cups granulated sugar
1 cup vegetable oil
1 carton (8-oz) sour cream
4 large eggs
2 teaspoons baking soda
1 teaspoon salt
6 cups all-purpose flour
1 pkg (12-oz) chocolate chips

Preheat oven to 350 degrees.
Lightly grease two cookie sheets; set aside.

Combine the ingredients in a large bowl in the following order: Mix the brown and granulated sugars, add the vegetable oil and sour cream. Add the eggs and mix in well.

Combine the baking soda and salt with the flour. Gradually mix into the sugar mixture until combined. Stir in the chocolate chips.

Drop the dough by tablespoonfuls onto the prepared cookie sheets. Bake at 350 degrees approximately 15 minutes or until the edges are lightly golden browned.

Yield: Approximately 3 dozen cookies.

 Note: File Photo

GLUTEN FREE CHOCOLATE COOKIES

1 3/4 cups confectioners' sugar
1/2 cup cocoa powder (preferably Dutch processed)
2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped toasted pecans

Preheat oven to 300 degrees.
Line a large cookie sheet with parchment paper; set aside.

In a medium mixing bowl combine the confectioners' sugar with the cocoa, cornstarch, and salt. Gradually add in the egg whites, stirring with a spoon until mixture forms into a dough. The mixture should be thick enough that you can form it into small balls; if not add a little more confectioners' sugar and cocoa. Add the nuts and mix in well.

Form the dough into 15 equal size balls. Place balls on the parchment lined cookie sheet. Bake 15 to 19 minutes until balls are glossy and have a crackled appearance. Cool completely.

Per cookie: 110 calories, 16 g carbs, 1 g protein, 7 g fat, 45 mg sodium

 Note: This is a file photo.

GLUTEN FREE VANILLA WAFERS

For those of you who are gluten intolerant or have children and/or grandchildren who are, here is a recipe for you to try. The lady who came up with this recipe made it for her daughter. She said it passed the taste test of both her children!

6 Tbsp. butter or palm shortening
1/3 cup organic cane sugar
1/3 cup organic brown cane sugar, sucanat or coconut sugar
3/4 cups tapioca flour
1/2 cup white rice flour (or amaranth or sorghum flour)
1/4 tsp. sea salt
1/2 tsp. baking powder
1 egg
1 tsp. vanilla
Heat oven to 325 degrees F.
Cream the butter and sugar.  Add the egg and vanilla.  Mix well.  Add the flour, salt and baking powder.  Stir with a spoon until combined.
Drop quarter-sized mounds onto parchment lined baking sheets.  Bake 13-15 minutes.  Turn off oven.  Leave cookies in the oven to crisp for 10 – 20 minutes.

Yield: About 60 cookies
Note: This recipe and photo are by Mary of Just Take a Bite

CHOCOLATE CHIP MERINGUE COOKIE BARS

1/2 cup solid shortening
1/2 cup butter
1 1/2 cups packed brown sugar, divided
1/2 cup granulated sugar
3 eggs, separated
1 tbsp cold water
1 tbsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tsp baking soda
1/8 tsp salt
1 cup semisweet chocolate chips
1 cup ground salted peanuts

Preheat oven to 350 degrees.

In a mixing bowl, cream together the shortening, butter, 1/2 cup of the brown sugar, and the sugar. Add the egg yolks and mix well.

Combine the cold water with the vanilla extract.

In a bowl combine the flours, baking soda, and salt. Add the flour mixture alternatley with the water vanilla mixture to the creamed mixture. Mix well.

Spray a 15 x 10-inch baking pan with nonstick cooking spray and spread the batter into the pan. Sprinkle the chocolate chips over all.

In a small mixing bowl, beat the egg whites until soft peaks (tops fold over) form. Add the remaining cup of brown sugar, 2 tablespoons at a time, beating well after each addition. Beat until stiff peaks form (peaks stand firm and do not fold over). Spread the egg whites over the chocolate chips. Top with the ground peanuts.

Bake at 350 degrees for 30 to 35 minutes. Allow to cool in pan before cutting into bars.

Note: This is a file photo.

TEXAS BLITZ TORTE

1 box yellow cake mix
5 egg whites
3/4 cup sugar
1/4 tsp cream of tartar
1/2 cup chopped walnuts
1 tsp granulated sugar
1/2 tsp cinnamon
Filling (see recipe below)

Prepare the cake mix according to the package directions and pour the batter into two 8-inch round pans that have been greased and lightly floured.

Whip the egg whites with the cream of tartar until stiff. Add the 3/4 cup of sugar very slowly while continuously beating; beat until very stiff. Spread each of the unbaked cake layers with half the egg white mixture.

Combine the 1 teaspoon of granulated sugar with the walnuts and cinnamon; sprinkle over the egg white layers.

Bake cakes at 350 degrees for 30 minutes. When cool enough to remove from the pans, place 1 layer on serving plate with the meringue side up. Spread with the filling and place the second layer over the filling, meringue side up.

FILLING:
2 egg yolks
1 cup milk
2/3 cup sugar
1 tsp lemon extract
pinch of salt

Combine the ingredients in a small saucepan and cook, stirring constantly, until thick.

 Note: This is a TOH file photo of a very similar Walnut Blitz Torte.

BUTTERSCOTCH PUMPKIN BUNDT CAKE

1 cup butterscotch morsels
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
1 cup cooked or canned pumpkin
1/2 cup canola oil
3 large eggs
1 tsp vanilla extract
powdered sugar for dusting, if desired

Preheat oven to 350 degrees.
Grease a 12-cup Bundt pan and set aside.

Microwave the butterscotch morsels in a small microwave-safe bowl for 1 minute; stir. Microwave in additional 15 second intervals until smooth when stirred. Set aside to cool to room temperature.

In a medium mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon, salt, and nutmeg.

In a large mixing bowl, using a wire whisk, combine the melted butterscotch morsels, pumpkin, canola oil, eggs and vanilla extract. Stir in the flour mixture until well combined. Spoon or pour batter evenly into the prepared Bundt pan.

Bake at 350 degrees for 40 to 50 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool in the pan on a wire rack for 30 minutes. Remove from pan to a wire rack to cool completely. Dust with powdered sugar, if desired.

Yield: 24 servings.

Note: File Photo From Dishmaps

WISHING YOU MANY BLESSINGS IN 2018

WHIPPED TOPPING COOKIES

1 box cake mix, your choice of flavor
2 cups frozen whipped topping, thawed
1 egg
powdered sugar for rolling cookies

Mix the dry cake mix, thawed whipped topping, and egg. Refrigerate mixture for an hour. Remove from the refrigerator and taking a teaspoonful at a time, roll them in the powdered sugar. Place rolled dough on a lightly greased cookie sheet and bake at 375 degrees for 12 minutes or until lightly browned.

Yield: Approximately 4 dozen cookies

 Note: File Photo Made with Lemon Cake Mix.