See these cookies?
There’s only four ingredients in ‘em.
They took me five minutes to mix up, and less than that to eat them all.
So, so, good, and so, so soft.
I originally posted these over at Kristen’s site at Frugal Antics of a Harried Homemaker. She’s the bomb, ya’ll. She makes the most awsome stuff, like strawberry cheesecake pancakes and blue cheese and bacon pasta and cheese and chicken divan. Plus, she hosts the Improv Cooking Challenge, which runs the third Thursday of every month. Check.it.out!
After you do that, come back and CLICK HERE. I’m also being featured over at The Inspired Dish today! I’m so, so, excited about that, and thank you to Cathy for giving me the opportunity to talk about myself. Make sure you check out her awesome blog, and all of the wonderful blogs and bloggers she features.
Seriously, guys, this week is like mayhem at my house. I’ll spare you the details, but I’ll just say this: it’s my son’s fifth birthday this week, and since I’m
crazy an over-achiever, I’ve been baking like crazy.
Four hours into my weekend baking marathon, I realized that I also needed something for a pool party we were hosting for my son’s t-ball team the next afternoon.
After spending a few minutes breathing into a paper bag, I decided something easy was in order for the pool party.
Something crisp and cool for the vile heat we’ve had this summer, but also something grab and go for ten kindergarten-aged boys.
These cookies were the perfect solution. They take only four ingredients, and mix up in less than 5 minutes!
My husband, who doesn’t usually even eat sweets, snuck one of these at the party and commented later on how awesome they were.
And they are.
These are simply the lightest, softest, yummiest cookie I’ve eaten all summer. Want the recipe?
I thought you might.
- 1 box lemon cake mix
- 1 egg, lightly beaten
- 1 cup Cool Whip (8 ounces), thawed
- 1/2 to 1 cup powdered sugar
- Preheat oven to 350.
- In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
- Form dough into tablespoonfuls and roll in powdered sugar.
- Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.
from the Best of Mr. Food Cookbook
Have a great Thursday!