Lemon Butter Cookies:
1 Cup butter soften
1 teaspoon of lemon zest
1 Cup powdered sugar
2 Cups all-purpose flour
1/4 teaspoon salt
Preheat oven to 325 degrees.
Beat butter and lemon zest till creamy.
Gradually add sugar, beating well.
Combine flour and salt, gradually add to butter
mixture, beating unto blended.
Shape dough in a ball, put in fridge for 20 mins.
Roll dough to 1/8" thickness on a lightly floured surface.
Use your favorite cookie cutters!
Bake for 12 to 14 mins till edges are lightly brown.
The "Pretty" Glaze:
1 Pkg of 16 oz powdered sugar
Food coloring paste
Stir together powdered sugar and
6 tablespoons of water, tint glaze and stir until blended.
Mandarin Orange Cake
1 Package butter golden cake mix
4 eggs
1/4 cup vegetable oil
1(11 oz) can mandarin orange segments
1 (8oz) container frozen whipped topping, thawed
1 (20 oz) can crushed pineapple w/ juice
1 package instant vanilla pudding mix
Preheat oven to 350 degrees - Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan. Bake in the preheated oven for 25 t0 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Topping:
In a large bowl, beat together whipped topping, pineapple w/ juice and dry pudding mix until blended. Spread on cake. Chill cake in fridge, grab a plate, cut it and SPLURGE!!!!!
