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Apr 22, 2018







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 Lemon snowflake cookies

Courtesy of allrecipes.com
 
I package lemon cake mix
1 egg
2¼ cups whipped topping
2 cups confectioners’ sugar
 
Preheat oven to 350 degrees. 
Mix cake mix, egg and whipped topping together. Beat with an electric mixer on medium until well-blended (batter will be sticky).
Drop batter by teaspoonful into confectioner’s sugar and roll to coat. Place on ungreased baking sheets and bake for 8 to 10 minutes or until lightly browned.




Lemon Snowflake Cookies
Just Desserts

07/24/14
By Meghan Siegler msiegler@hippopress.com



 Something about opening and closing the door of a 350-degree oven seems like a terrible idea on a hot and humid summer day, which is why I hadn’t made any cookies since pre-air conditioner installation. But a recent weekend was cool enough to justify whipping up a batch, so I turned to my favorite food website, allrecipes.com, for a good summer cookie suggestion. I wanted something light and fruity, something totally different than my usual cookie recipes, which almost always include chocolate and/or peanut butter.

These lemon snowflake cookies seemed like the perfect choice. The recipe got four and a half out of five stars, and commenters said they were light with just the right amount of sweetness. Plus, anything with four ingredients is right up my alley. 
The original recipe called for 2¼ cups whipped topping, but a couple commenters suggested cutting that back. I didn’t do that, mainly because I didn’t want a strong lemon flavor and thought more whipped topping would make it less lemony, but I wish I had listened, because I think the dough might have been a little more manageable — the recipe said the batter would be sticky, and it most definitely was, to the point where it was hard to form into any kind of shape and properly roll it in the confectioner’s sugar. (Also, I thought I read that one 8-ounce container of whipped topping was 2¼ cup, so I used the whole thing. Turns out it’s actually 3 cups, so not only did I not cut down on it, I actually used more. So that might have been part of the problem.)
Even so, the cookies came out OK. They were hard to scrape off the cookie sheets, so they ended up looking a little deformed, but that aside, they had a nice flavor — not too lemony and not overly sweet. They were a little too soft in the middle for my liking (which probably had something to do with the extra whipped topping), but the outside edges were nicely crisp and chewy. My four kid taste testers said they were awesome — though they say that about every dessert I make, deformed or not, so I’m starting to think they’re not very discriminating. — Meghan Siegler





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