Lemon Sugar Snaps

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Reviews (0)

3.0 by 8 people

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  • Makes: 42 servings
  • Serving Size: 1 cookie
  • Makes: about 42 cookies
  • Prep: 25 mins
  • Bake: 9 mins 375°F per batch

Lemon Sugar Snaps

Directions

  1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter and egg with an electric mixer on medium to high speed for 30 seconds. Gradually beat in cake mix until combined. Stir in cornmeal and lemon peel (knead dough with hands, if necessary to combine).
  2. Place sugar in a shallow dish. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.
  3. Bake for 9 to 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.
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Nutrition Facts (Lemon Sugar Snaps)

  • Per serving:
  • 99 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 14 mg chol. ,
  • 114 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 7 g sugar ,
  • 1 g pro.
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Reviews (2)

8 Ratings
102 Days Ago
4.0
I made these exactly as recipe states with one exception. I couldn't find a lemon cake with pudding in mix recipe, so just used a standard lemon cake mix. Would definitely make again, although this time would reduce the corn meal to 3/4 cup as found the chew it added to be a bit more than I enjoy.
1222 Days Ago
I have looked at 3 different stores for a cake mix with pudding and can't find one. What brand makes it?

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