Kitchen

[homedecor1]

PINK LEMONADE GOOEY BUTTER COOKIES**

1 (18.25 oz.) pkg. Pillsbury Pink Lemonade cake mix

1 (8 oz.) pkg. cream cheese, softened

1/2 c. butter or margarine, softened

1 egg

1 tsp. lemon extract

Grated zest of 1 large lemon

Granulated sugar for rolling

Confectioners' sugar for rolling

Cream butter until soft and creamy. Add cream cheese; beat until smooth

Beat in egg, lemon extract and lemon zest until combined.

Add cake mix; beat until well mixed. If dough is too soft to roll into balls, refrigerate 1-2 hours until easy to handle.

Preheat oven to 350 degrees.

Roll dough into 1 1/4-inch balls; roll balls in granulated sugar to coat, then drop them into confectioners' sugar to coat well. Place the dough balls 2" apart on ungreased cookie sheets; flatten slightly.

Bake @ 350 degrees for 9-12 minutes. DO NOT overbake. Take cookies out of the oven when they look a little underdone.

Let the cookies cool on the pan for 1-2 minutes; remove to wire racks and cool completely. Store in an airtight airtight. Makes about 2 1/2-3 dozen.

VARIATION: I used a orange cake mix & orange extract and baked them about 14 minutes until browned on the bottom ~ makes them firmer. Others have used lemon, chocolate and coconut ~ and they turned out fine!