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The raspberries are delicious & beautiful in this recipe, but only use them if the cookies will be consumed the day they are made.  After a day, the moisture in the raspberries will make the cookies loose their crispness, even if stored in a tight container.  Erica sent the recipe as just lemon cookies.


Quick & Easy - LEMON RASPBERRY COOKIES

Submitted by:
Erica Banker
Prattville, Alabama USA


1 box Duncan Hines Lemon Supreme cake mix
2 large eggs
½ cup canola or vegetable oil
1 (6-oz.) package fresh raspberries (select berries that are firm)

(Raspberries added to recipe by Gene)

 

 

 



Preheat oven to 325 degrees.  Spray-grease a 9 x 13-inch baking pan and set aside.  Ignore the cake mix instructions completely.  In a large electric mixer bowl, combine the cake mix, eggs, & oil.  Beat on medium speed for about 4 minutes.  The batter will be very, very thick so the mixer may have to be stopped a couple of times to let the batter settle.  Spoon the batter onto the baking pan in cookie size balls and flatten with a salad fork to give a grooved appearance.  Slice each raspberry in half and place a raspberry half on each cookie top.  Bake in the preheated oven for 10 to 12 minutes.  Cookies should be lightly browned on the bottoms. Yield: About 50 cookies.



Excellent cookies and so very easy to make!  I have had some cookies make with cake mixes that were far too soft for my taste.  But, these are crispy, lemony, and so beautiful with the single raspberry half on top.  My thanks go to Erica for her recipe.  These cookies will be a “regular” around our house from now on.


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