CAKE MIX GOOEY BUTTER LEMON COOKIES
Lemony, soft cookies topped with a sweet citrus glaze using a genius shortcut - cake mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 11 g, TransFat 0 g
LEMON GOOEY BUTTER CAKE RECIPE - HUNGRY SIX
This recipe for Lemon Gooey Butter Cake is so good that it is easy to see why it has been around for so long. Try this out today, you won't regret it!
Categories Dessert
Time 50m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350° and grease a 9x13 inch baking dish.
- In a medium mixing bowl, combine the cake mix, 1 teaspoon lemon extract, melted butter and 2 eggs. Press this mixture into the bottom of the prepared baking dish.
- Using your mixer, beat together the softened cream cheese, 2 eggs and 1 teaspoon of lemon extract. Slowly add in the confectioners sugar with the mixer speed on low. Once the sugar is mixed in, pour this mixture over the crust in the baking dish.
- Bake for 40-45 minutes, or until the edges just start to brown. The center should still be "gooey". Allow to cool and enjoy!
Nutrition Facts : @context https, ServingSize 1/24, Calories 156 calories, Protein 2 grams protein, Fiber 1 grams fiber, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Sodium 42 milligrams sodium, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, TransFat 1 grams trans fat, Cholesterol 48 milligrams cholesterol
LEMON CHESS GOOEY BUTTER CAKE
Make and share this Lemon Chess Gooey Butter Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 9- by 13-inch pan.
- For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
- For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside.
- Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
- Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
- Store this cake, covered in aluminum foil, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6months. Thaw the cake overnight in the refrigerator before serving.
Nutrition Facts : Calories 336.2, Fat 17, SaturatedFat 9, Cholesterol 69.1, Sodium 280.3, Carbohydrate 44.7, Fiber 0.8, Sugar 33.3, Protein 3.2
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