Good Eating Monday: Lemon Crinkle Cookies!

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 Greetings! Last week before Christmas!
Christmas shopping done? Mine is. My husband just put the boxes going to family in the mail this morning!
How's your cookie baking going?
Want to try a really easy, lemony cookie?
Today's Good Eating recipe is another I tried from 
Pinterest: Lemon Crinkle Cookies.
But as so often happens, the real deal didn't come out looking like the Pinterest picture.
Food photographers use a lot of photo trickery like added dye or not cooking the crinkle cookie all the way through so it looks more deeply cracked or dusting it with extra confectioners to give it those clear white patches.
In my experience, REAL crinkle cookies, regardless of kind, always come out with rather fine, light cracking and the confectioners sugar I rolled them in before baking is usually largely melted away.
I think you'd have to do a second dusting after the cookies are on the cooling rack with confectioners to get those clear patches of whiteness.
So, here's a real picture of my own Lemon Crinkles to give you an accurate expectation of what they'll look like: 
My Lemon Crinkle Cookies
I fed them to our Sunday singles and they gobbled everyone of them up, so I considered them rated as delicious! Plus super easy to make!

Lemon Crinkle Cookies

Ingredients
1 box lemon cake mix
1 large egg, beaten
2 cups Cool Whip (8 oz container) any type: reg, lite or fat-free)
Optional: 1 Tbsp grated lemon zest
1 cup powdered confectioners sugar to roll cookies in or as needed.

Directions:
Combine cake mix, Cool Whip & beaten egg. (Also lemon zest if you're using it--it really enriches the lemon flavor!)
Stir until smooth and well mixed. Mix will be sticky.
Pour your confectioners sugar into separate bowl or plate.
You'll need to use a pair of larger spoons to spoon  1 1/4 to 1 1/2 inch size globs into the confectioners sugar, then use a second pair of clean spoons to turn that glob over in the sugar until well coated and place it on your greased cookie sheet.  Repeat.
Bake at 350 for 8 to 10 minutes---or until edges turns slightly golden.
(Mine took 14 minutes)
Let stand 1 minute on cookie sheet, then move to cooling rack.
Makes about 24 cookies.
(I ended up with 26.)
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Though this cookie has plenty of sugar in it, it doesn't have added oil or butter in the mix and you can improve it's calorie count
a tiny bit by using a lite or fat free Cool Whip.
******
Eat up, me hearties, yo-ho!

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