Lemon Crisp Cookies Recipe

Lemon Crisp Cookies Recipe photo by Taste of Home

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These quick-to-fix treats are a snap to make using a boxed cake mix. The sunny yellow color, big lemon flavor and delightful crunch are sure to bring smiles. —Julia Livingston, Frostproof, Florida

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Lemon Crisp Cookies Recipe

Prep/Total Time: 30 min.

Yield: 24 Servings

10 10 20

Ingredients

1 package lemon cake mix (regular size)
1 cup crisp rice cereal
1/2 cup butter, melted
1 egg, lightly beaten
1 teaspoon grated lemon peel

Directions

In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until set. Cool for 1 minute; remove from pan to a wire rack to cool completely. Yield: about 4 dozen.

Nutritional Facts 2 cookies equals 128 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 189 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Originally published as Lemon Crisp Cookies in Taste of Home June/July 1998, p9