As is probably obvious, I still haven’t been cooking (or baking). Good thing I took these pictures in… oh… APRIL. Slacker, right here.

I’ve been contemplating whether or not I would update more successfully if I changed to a different format. Maybe a few pictures, a little bit of commentary, and the recipe. I don’t know though. I’ve gotten good feedback on the step by step pictures, and even though it is very tedious to stop and take picture of every single step, and then blog every single one of those steps individually… I LIKE the way this blog is set up. I’d appreciate feedback on this, if you have some.

Either way, I won’t be posting at all if I don’t get to cooking! I have made a list of things I’d like to make and feature on Jenn Cooks in the future, so hopefully I will start checking those off soon! Just need a little free time and spare change

Moving on! Like I mentioned, I made these cookies way back in April and took them to a family gathering, probably Easter? See, it’s been so long, I don’t even remember! Either way, they received really good reviews! At least from those of us who like lemon. And they were super easy to make.

You’ll need: Lemon cake mix, eggs, vegetable oil, 2 lemons, lemon extract, powdered sugar

Start by pouring the cake mix into a large bowl. Add two eggs.

1/3 cup vegetable oil

The zest from two lemons… hard to see, but it’s in there! (Quick note: remember zest your lemons first, then squeeze them for the juice!)

2 Tablespoons of lemon juice

Just in case there wasn’t enough lemon flavor for you, go ahead and add in 1/2 teaspoon of lemon extract.

Stir that all up.

Drop heaping teaspoonfuls into balls. There is no picture of this because this dough is very sticky and messy… it’s not like a traditional cookie dough. Roll those balls in powdered sugar and place on a cookie sheet.

Bake for about 10 minutes at 375 degrees, or until the edges are slightly brown. This was the first pan through the oven, so the edges are more brown than I liked. The others were pulled out of the oven a little sooner. Don’t worry, they were still quite tasty!

Lemon Burst Cookies
Source: Brown Eyed Baker

1 (18.25-ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
½ teaspoon lemon extract
1/3 cup confectioner’s sugar

1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.
2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.
3. Place confectioner’s sugar in a bowl.
4. Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.
5. Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.