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Lemon Softies

By

from Joanne Fluke's Lake Eden cookbook

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Ingredients

  • 1 1/4 c sugar
  • 1 cup salted butter, softened
  • 3 eggs
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 can (15.5 oz) lemon pie filling
  • 1 tbs lemon juice
  • Zest of lemon
  • 3 1/4 c flour
  • 1 c crushed cornflakes
  • 30 red maraschino cherries

Details

Preparation

Step 1

Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add salt and the baking soda and mix until thoroughly incorporate. Turn mixer down to low and add the pie filling and mix it in. Then add the lemon juice and zest.

Mix in flour one cup at a time, mixing after each addition. The dough should be fluffly but not stiff like sugar cookie dough.

Line sheets with parchment paper or spray heavily with Pam.

Crush the cornflakes if not already crushed.

Using a teaspoon from your silverware drawer, drop a rounded teaspoon of cookie doug in the crushed corn flakes. Use your fingers and a light touch to from it into a ball. Lift the ball gently and place it on your prepared baking sheet. Continue to form dough balls covered with crushed cornflakes, 12 to a cookie sheet. Top each dough ball with a maraschino cherry half or a walnut or pecan half, and press it down gently.

Bake 375 for 12 minutes. Take out of oven and slide the cookie-laden parchment paper onto a wire rack to cool. If you used a greased cookie sheet, let stand on cookie sheet for 2 minutes before removing to wire rack to cool completely.

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