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Lemon Cookies from Cake Mix – Sugar Free

Guess we can say summer is here – it’s been in the 90’s and humid, feels just like we’re back in Houston. Bear doesn’t even like staying outside anymore.

 

In spite of the high temperatures, did a little BBQ-ing the other day and have to say that there are still some things this ‘city’ girl can learn.  Specifically, that would be that snakes can hide in wood piles!

 

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Went to my stack of wood to get some cut limbs for the fire and lo-and-behold there was a snake – albeit a small one – curled up in between the wood pieces. Fortunately I saw him before I reached for the wood.   Have no idea if it was poisonous or not.

 

Went to get something to whack him with – but when I got back he had gone.  You can be sure, I am NOT picking up any wood with my bare hands anymore.  I’ll use a hoe or garden trowel to knock the wood to the ground first . . .then pick it up.  I’ve been watching the wood stack daily to see if he comes back – but so far – nothing.

Another thing I learned this week – not been a good one for critters – is that scorpions like to hide under BBQ covers.  Went to move the cover and there it was – tail curled ready to strike.  Got him with the Raid – but again need to be more cautious me thinks.

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Sugar Free Cookies from Cake Mix

 

Made the cookies from cake mix this week. They were good.  Notice I’m not saying terrific – but good.  I have found that most cookies, cakes, etc.  made sugar free don’t have the texture – or flavor –  of their sugary counterparts.  But if you are on a sugar restricted diet,  they are a good substitute.  And, yes – I will make them again.  As an added note – these cookies are not real sweet.  Not sure if I’ll try adding in a bit of Splenda® next time.  Will probably try a couple of variations – and will let you know if I find something that tastes TERRIFIC.

 

 

Bought a Pillsbury SF yellow cake mix – they also make a chocolate – for my first try since I wanted to make a lemon cookie.  There are only three ingredients in the original recipe – but you know me – had to add in more.

I’m listing the original recipe for the cookies without any additions and then my add-ins are below.

Ingredients

  • 1 box Pillsbury Sugar Free Cake Mix
  • 2 eggs
  • 1/2 cup oil (or butter)

Added the following for the lemon cookies:

  • 1 tsp lemon flavor
  • 2 tsp lemon zest
  • 2-3 drops yellow food color

Directions

  1. Mix all ingredients in a bowl until well blended
  2. Using a cookie scoop or two teaspoons place rounded scoops of dough onto a parchment lined cookie sheet
  3. Bake in a 350 degree pre-heated oven for approximately 9 minutes or until the edges are lightly browned.  DO NOT OVERBAKE.
  4. Remove from oven and allow to cool
  5. Ice if desired

Note: I frosted my with a lemon cream cheese frosting made with Splenda® powdered sugar.  To the  basic cream cheese frosting recipe     I added 1 tsp lemon flavor and 2 tsp lemon zest.

Store leftover cookies in air tight containe

 

Options for cookie toppings if you don’t want to frost:

  • Sprinkle each cookie before baking with about 1/8 tsp of granulated sugar
  • Sprinkle each cookie before baking with some Splenda® powdered sugar
  • After baking and cooling, thinly glaze cookies with glaze made from Splenda® powdered sugar – water, powdered sugar and favorite flavor (if desired).

Next time I’m trying an almond flavor cookie.

Final thought – this recipe will work well with any cake mix if you’re not limited to sugar free . . . just use the three ingredient recipe.  Try any of the cake mixes out there for a huge variety of cookie possibilities.  I’d top mine with sprinkles if I could – just for fun.

 

 

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