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Add a photoServings: 12
Ingredients
- 1 x Lemon
- 6 Tbsp. Water
- 1/2 c. Shortening
- 1 x Egg
- 1 pkt Yellow cake mix
Directions
- Making.
- Trim a thin slice from both ends of unpeeled lemon; cut in half lengthwise. Make a shallow V-shape cut; remove white center core. Cut halves into small chunks. In electric blender, puree lemon chucks, adding water. Add in shortening and egg; blend till smooth.
- In large bowl, combine cake mix and lemon mix; mix well.
- Drop batter from tsp. onto lightly greased cookie sheets. Bake in preheated 350 degree oven for 13-15 min.
- Cold on wire racks.
- Makes about 5 dozen cookies. Jo
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 270 | |
| Calories from Fat 123 | 46% |
| Total Fat 13.98g | 17% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 2.86g | |
| Cholesterol 16mg | 5% |
| Sodium 292mg | 12% |
| Potassium 44mg | 1% |
| Total Carbs 34.37g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.09g | 0% |
| Protein 2.41g | 4% |
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Comments
November 3, 2020This is the recipe of my mom's from my childhood that I loved. I have searched and searched for the recipe. She added 2 TB of caraway seeds and it was a hit at the tea parties that she hosted. I am so glad I found this recipe. The only thing I really remembered is that she used a blender to make them, and I just made a batch and this is an awesome cookie! Light and tender and the caraway sets it apart.
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