I wanted to make something cute and tasty to bring to a friend’s shrimp boil, and thought something light was in order. These cookies fit the bill and balanced out the spiciness of the shrimp and sausage. The best part about these cookies are that they are very easy to make and only require four ingredients! Although I’m usually a purist when it comes to making cakes or cookies, I took the shortcut and used lemon cake mix and strawberry cake mix. Plus, you can add some lemon juice or zest to the lemon side to add some extra flavor.
First you need to make the two doughs. To each cake mix box, add 1/2 cup of softened butter and one egg. Roll out one of the doughs into a rectangle, about 1/2 inch thick. I rolled mine out on the silpat so it would be relatively easy to remove.
For the next layer, I pressed the lemon dough all over the strawberry dough. However, I recommend rolling them out separately then placing the second dough on top of the first. It will make for cleaner lines in the swirls. This isn’t necessary, though, and they’ll still taste great!
Once the doughs are layered, roll the dough length-wise into a giant log. Do this slowly so the dough doesn’t break.
Once you have the log, cut in half and wrap each half in saran wrap. Place in the fridge for at least one hour. I left mine in for three hours since the butter was a little too soft and the dough needed longer in the fridge.
Next, preheat your oven to 350 degrees. Slice the logs into 1/2 – 3/4 inch thick cookies and place on silpat or sprayed cookie tray. Bake the cookies for 10 minutes, or until the edges are just starting to get brown.
See, wasn’t that easy? For your cat fact this week I have another youtube video of cats refusing lemons. This video cracks me up in general, but mostly I enjoy that the cat at the beginning kind of looks like Charlie and also answers when you talk to him. So you’re fact is that cats hate lemons. It’s probably also poisonous or something but I have to have some mystery on this blog, right?
Strawberry Lemonade Cookies
1 box of lemon cake mix
1 box of strawberry cake mix
Juice and zest from half a lemon (optional)
1 cup of butter, divided, softened
1. Mix the lemon cake mix with the lemon juice and zest, 1/2 cup butter, and egg. Mix the strawberry mix with the rest of the butter and the other egg.
2. Roll out the strawberry dough into a 1/2 deep rectangle, preferably on a silpat or parchment paper. Roll out the lemon dough on a separate rectangle. Roll over both with a rolling pin to flatten. Roll the lemon dough on top of the strawberry dough. Slowly roll the dough into a log length-wise and cut in half. Wrap each half in saran wrap and place in the fridge for an hour or until very cold and solid.
3. Preheat oven to 350 degrees. Take out the logs and slice 1/2-3/4 inch rounds. Place rounds on silpats or cookie sheets that have been sprayed with nonstick spray. Bake for 10 minutes or until the edges are starting to brown. Remove and let cool.