What is May Day, anyway?
Its origin dates back thousands of years!
For me and many others, it's a celebration of Spring . . . of May flowers brought by April showers, dancing around a May Pole . . . celebrating fertile grounds, and of blooming and fruited trees.
I thought I would celebrate this sweet and lovely day with lemon crumble cookies for my dearest friends.
For this loveliest of Spring days . . .
I thought I would fill mason jars with petite lemon crumble cookies, and then dress them up with twine and a burlap posy flower.
I hope you feel inspired to bake a batch of these bright and cheery (and delicious) cookies today!
Lemon Crumble Cookies are a cross between a danish and a cookie! You'll fall in love!
1/4 cup COLD butter
1/4 cup sugar
1/4 cup brown sugar
1/4 cup Lemon Supreme Cake Mix dry
1/2 cup flour
1 tube Pillsbury Crescent Rolls
1 Tbsp. butter softened
1 tsp. vanilla
1/2 cup powdered sugar, more or less depending on desired consistency
1 Tablespoon milk, more or less depending on desired consistency
2 Tablespoon Lemon Supreme Cake Mix dry
1 Tablespoon fresh lemon juice
1 small lemon, zested
Preheat oven to 400 degrees F
In a medium bowl, Cut cold butter into sugars, cake mix and flour to form crumbs.
On an ungreased cookie sheet, roll out crescent roll dough into one large sheet. Sprinkle crumbs on top.
Bake at 400 degrees F for 8-10 minutes.
After they are cooked and cooled, cut them into desired size and shape!
To make glaze ~ Blend together all the glaze ingredients and drizzle over the cookies.