I love these cookies.
They're kind of a cross between a cookie and a danish. I shared them here for the first time.
The buttery, tender crust is the perfect base for the lemon crumble topping . . . and the lemon glaze adds just the right extra sweetness. And the best part, they take about 15 minutes from start to finish, including baking time, to make!
I think they're the perfect treat for warm Summer day with a tall glass of blackberry or blueberry mint lemonade!
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
(I recommend only using Pillsbury. I've tried other brands, and it doesn't bake up the same.)
Preheat oven to 400 degrees F.
In a medium bowl, cut cold butter into sugars, cake mix, and flour to form crumbs.
On an un-greased cookie sheet, roll out crescent roll dough into one large sheet.
Sprinkle crumbs on top.
Bake at 400 degrees F for 8-10 minutes.
Remove from the oven and drizzle lemon glaze on top.
After they’re cooked and cooled, cut them into desired size and shape!
. . . . . .
1 Tablespoon butter, softened
1 teaspoon 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
Zest of 1 small lemon
Whisk ingredients until smooth, and then drizzle over the cookies.
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