They say that we eat with our eyes first, so why not add a little color to our plates? These tangy lemon cookies are topped with Italian sweet cream icing and chopped pecans and are sure to make your mouth pucker and sing!
Italian Sweet Creme Glazed Lemon Cookies
Yield: about 2 dozen cookies
Ingredients for the lemon cookies:
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1 box (16.5 ounces) lemon cake mix
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2 tablespoons butter, softened
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2 eggs
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2 tablespoons water
For the Italian Sweet Creme glaze:
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8 ounces cream cheese, at room temperature
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4 tablespoons (1/2 stick) butter, at room temperature
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1 pound confectioners’ sugar
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1 teaspoon vanilla extract
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1/2 cup chopped pecans (optional)
Instructions for the cookies:
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Preheat the oven to 350 degrees. Coat a large baking sheet with cooking spray.
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In a large bowl, combine the cake mix, eggs, butter and water – it will be VERY thick. Drop the batter by tablespoons onto the baking sheet about 2 inches apart. Bake for about 10 minutes or until the cookies are set. Cool for just a minute or two on the baking sheet and then remove to a wire rack to cool completely. Allow to cool completely before adding the glaze.
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For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
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When the cookies are completely cool, spread the frosting on top. Sprinkle on the nuts.
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