Ingredients
1 pkg. Duncan Hines lemon supreme cake mix
2 eggs
1/3 c. Crisco oil
1 Tbsp. lemon juice
3/4 c. chopped nuts or flaked coconut
confectioners sugar
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Preheat oven to 375°. Grease cookie sheet. Combine cake mix, eggs, oil and lemon juice in large bowl. Beat at low speed until well blended. Add nuts. Shape into 1-inch balls. Place on cookie sheet, 1 inch apart. Bake for 6 to 7 minutes, or until lightly browned. Cool 1 minute on cookie sheet. Remove to cooling rack. Dust with confectioners sugar. Makes about 3 dozen cookies.