Kitchen-Tested Recipes

Two's not company when it comes to cooking. Not even worth the hassle. But three? Now that's a party! I have a stash of kitchen-tested recipes that I return to time and time again, and I'm always on the look for more. I'll share some of the new winners here with you. Keep posted, because new offerings will sneak in and make you smile. 

First up, a Pinterest gem: Lemon Burst Cookies (courtesy of tidymom.net)

1 box Lemon Cake Mix

1 8-ounce container of Cool Whip, or 2 cups of homemade whipped cream 

1 egg

1/3 cup powdered sugar (for rolling)

Preheat oven to 350 degrees. In medium bowl, beat cool whip/whipped cream and cake mix until well blended. Dough will be thick and sticky. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat. (Don't be put off by the sticky dough - once it hits the powdered sugar, it's really easy to work with). Place on parchment lined cookie sheet and back for 10-12 minutes. If your oven is a little on the hot side (like mine) cook them for closer to 8-10 minutes. These babies brown pretty quickly, and then you miss out on some of the vibrant yellowy-ness of the cookies.