lemon crumble cookies

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!

Crumble Cookie

ingredients

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.)

Preparation

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!

Lemon GLAZE

.     .     .     .     .     .

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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