Tuesday, November 5, 2019
Strawberry Lemonade Cookies | Cookies recipes, m&m Cookies, cakemix Cookies, pumpkin Cookies, cowboy Cookies, lemon Cookies, brownie Cookies, shortbread Cookies, healthy Cookies, thumbprint Cookies, best Cookies, holiday Cookies, Cookies decorated, molasses Cookies, #Cookiesdrawing #easterCookies #Cookieschocolatechips #Cookiesroyalicing #Cookieschocolatechips #Cookiespeanutbutter #Cookiesroyalicing #Cookieschocolatechips #Cookieschocolatechips #Cookiespeanutbutter #Cookiesglutenfree #Cookieschocolatechips
Strawberry Lemonade Cookies
It sounds like your crust is to blame! It might be too thin on the bottom, or you might stretching it too much when you’re putting it in the pan. You might try sprinkling a light coating of cornmeal over the bottom crust before pouring in the pecan pie filling, too. that can help make sure the crust sticks to the filling and comes out cleanly. Good luck :)
Ingredients
- 2 teaspoons lemon juice
- 1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Strawberry
- 4 eggs
- 2/3 cup vegetable oil (divided)
- 2 cups powdered sugar (divided)
- 1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Lemon
- 1 tablespoon milk
Steps
- Frist Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
- Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar.
- Then On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks.
- Then Cool completely, about 30 minutes. Store tightly covered.
Recipes adapted from : backforseconds.como