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Lemon Coolers
SUBMITTED BY:
Suzanne Stull
PHOTO BY:
Pam Ward
"Lemon-flavored, dainty cookies."
RECIPE RATING:
Read Reviews
(17)
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Original recipe yield 3 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package lemon cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 egg
2 cups confectioners' sugar
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix together cake mix, whipped topping and egg. Drop by teaspoonfuls into bowl of confectioners' sugar and coat. Shape into balls.
Bake for 10 to 12 minutes. Do not brown.
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REVIEWS
Reviewed on Jan. 25, 2004 by
HLPOPS
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HLPOPS
Jan. 25, 2004
I absolutely LOVED these cookies. This recipe also works pretty well with other flavors of cake mix!!!
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6 users found this review helpful
I absolutely LOVED these cookies. This recipe also works pretty well with other flavors of...
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Reviewed on Mar. 4, 2006 by
BEPOSITIVE
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BEPOSITIVE
Mar. 4, 2006
These cookies turn out light and lemony. They are very refreshing. Getting the cake mix completely blended into the whipped topping is a challenge, but well worth it! Everyone who tried them, liked them.
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5 users found this review helpful
These cookies turn out light and lemony. They are very refreshing. Getting the cake mix...
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Reviewed on Apr. 27, 2007 by Pam Ward
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Pam Ward
Apr. 27, 2007
These are great! A friend gave me this same recipe but called them lemon drops. If you like soft chewy cookies then you will love these. I baked them on an airbake cookie sheet for about 14 minutes since baking on airbake cookie sheets make them lighter and less crusty than regular ones. My mother and I are going to make these for her next open house. (I shared a picture of how mine turned out.)
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4 users found this review helpful
These are great! A friend gave me this same recipe but called them lemon drops. If you like...
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Reviewed on Aug. 29, 2002 by JAFARTHING
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JAFARTHING
Aug. 29, 2002
MY KIDS AND I MADE THESE FOR THE FIRST TIME FOR THANKSGIVING THIS YEAR - OH YES, THEY WERE A MESS TO MAKE, BUT EVERYONE ABSOLUTELY LOVED THEM! WELL WORTH THE MESS AND WE ARE MAKING THEM AGAIN FOR CHRISTMAS - I THINK WE'RE STARTING A NEW TRADITION NOW! THANKS FOR SHARING THIS GREAT RECIPE!!!
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4 users found this review helpful
MY KIDS AND I MADE THESE FOR THE FIRST TIME FOR THANKSGIVING THIS YEAR - OH YES, THEY WERE A...
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Reviewed on Mar. 10, 2008 by
Kim O.
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Kim O.
Mar. 10, 2008
I made a few changes and the flavor was great. I added the juice from 1/2 a lemon to the batter and mixed it in my Kitchenaid mixer and I had no problems getting everything to blend. I also ran the beater between batches to keep it well blended. I added a package of Lemonade flavored koolaid to the powdered sugar. It gave the cookies a bit of tartness that reminded me of the Lemon Coolers that I believe Sunshine used to make. Next time, I may cook them longer than recommended at a lower heat so they will get crunchy without browning and I'll dip them back into the powdered sugar/lemonade mixture after baking.
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2 users found this review helpful
I made a few changes and the flavor was great. I added the juice from 1/2 a lemon to the...
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Reviewed on Nov. 12, 2006 by babypandabear
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babypandabear
Nov. 12, 2006
These are amazing cookies. I brought them to a party and they were gone in no time. The dough is very very very sticky, but it's worth working with to get these cookies.
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2 users found this review helpful
These are amazing cookies. I brought them to a party and they were gone in no time. The dough...
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Reviewed on Dec. 6, 2007 by Amy R.
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Amy R.
Dec. 6, 2007
These cookies are amazing! I don't like lemon cookies, but these were great! Will definitely make them again!
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1 user found this review helpful
These cookies are amazing! I don't like lemon cookies, but these were great! Will definitely...
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Reviewed on Oct. 14, 2007 by
Tracy
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Tracy
Oct. 14, 2007
Hmm... where do I begin? To start on a positive note, they were very pretty cookies. But the dough was entirely too sticky. I baked mine for 10 minutes, kept them in for 12, still didn't look done so I added an additional 3 minutes. Yes, they were soft chewy cookies, but I found them to be gooey and overly sweet. My second batch I kept in until they were nearly a golden brown. They were better because they were crisp on the outside, soft on the inside. But it wasn't good enough for me to finish baking the rest of dough. Update: I stored them in a ziploc bag and the next day the texture was better and the taste mellowed. IF I ever made these again I'd bake them a day ahead.
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1 user found this review helpful
Hmm... where do I begin? To start on a positive note, they were very pretty cookies. But the...
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Reviewed on Jan. 5, 2007 by Kath
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Kath
Jan. 5, 2007
Yummy! Very easy. I used coconut cake mix (I didn't have lemon) and it reminded me of cocunt macaroon cookies.
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1 user found this review helpful
Yummy! Very easy. I used coconut cake mix (I didn't have lemon) and it reminded me of cocunt...
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Reviewed on Oct. 5, 2008 by
NESSET
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NESSET
Oct. 5, 2008
I didn't use all the cool whip. These were a pain to make but well worth it. Everyone loves them!!
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0 users found this review helpful
I didn't use all the cool whip. These were a pain to make but well worth it. Everyone loves them!!
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