Mint Lemonade Cookies

Hello it is Christian, Audra's daughter, and I am back to share a wonderful, refreshing treat I recently made in the kitchen. My mom has always made a different version of these cookies at Christmas ever since I can remember.

This spring I put a fresh, new spin on the cookies I grew up with. I call them Mint Lemonade Cookies. I have recently been baking in the kitchen, since school is almost out and I have attended many end of the year parties. The parties I have attended were outside with water games and in the hot baking sun, and well we all know Texas is the hottest place on earth ;). What better treat than a Mint Lemonade Cookie to cool you off before continuing to play in the sun!

The first time I made these I did not include mint. My mom and I tried the cookies and decided that something was just missing. Mint, of course, is what my mom suggested and I made them a second time, with mint, and they tasted perfect! When tasting your first cookie you experience the flavor of mint and then a burst of lemon, it is so refreshing.

Ingredients:

1 cup heavy whipping cream

1 (18.25 ounce) package lemon cake box mix

1 large egg

2 TBS + 2 tsp finely chopped fresh mint

1/2 cup shifted powdered sugar

Directions:
makes about 4-5 dozen depending on the size of your cookies

First, chill your mixing bowl and beaters in the freezer for about 10 minutes. Pour whipping cream into the chilled bowl and mix until peaks form and you have the texture of whipping cream (usually takes 5 to 6 minutes). Once the whipping cream is ready, measure out 1 cup of whipped cream and place into a large bowl!

Then add the lemon cake box mix, egg, and chopped mint with the whipping cream and blended well. If you do not have a kitchen aid mixer, it will take some arm muscle to mix the batter. The batter will be thick and very sticky.

Shift powdered sugar on a clean flat surface. First dust your hands in the powdered sugar (so the batter will not stick to your hands) then take a small spoonful of batter and roll in the powdered sugar and form it into a ball. Make sure all cookies are rolled into evenly sized balls.

 

Place on a cookie sheet that is covered with parchment paper and bake at 350 degree F for 8 to 10 minutes. They may be very soft coming out of the oven but once the cool they will set. Once out of the oven place on a cooling rack for about 5 minutes. Serve and enjoy.

I hope you enjoy this tasty treat, it is a definite crowd pleaser on a hot summer day. Once my cookies were at the party they were literally devoured in an instant. Later this week I will be making
Banana Split Cupcakes
for my next end of the year gathering. They are completely delicious and they too are another great crowd pleaser.