This weekend, I needed to whip up some cookies for Nick to take to a special someone’s birthday dinner.  Always happy to bake cookies, I wasn’t even fully unpacked from our weekend away before I was mixing up some dough to chill a bit before baking and getting done in time for him to take.

I always like to chill my cookie dough for at least an hour, if not a few, before baking.  It helps hold the cookie shape better, prevents them from spreading and flattening on the cookie sheet, and makes for a chewier cookie center while allowing for a bit of a crispy outside.

This recipe is a simple, but quite yummy cake mix cookie that has been getting raves.  The recipe is on the side of the box of Duncan Hines Red Velvet Cake Mix, and the ingredients are basic pantry stock items, so these make a great last-minute special treat.

For 3 dozen cookies, I used:

2 boxes Duncan Hines Red Velvet Cake Mix, 2 sticks of softened butter, the zest of two lemons, and 4 eggs.

After thoroughly blending and refrigerating for a bit, roll the dough into tablespoon-sized balls and then in powdered sugar.

Place the powdery sugared balls of red velvety gooey goodness on a baking stone about 2 inches apart, and bake for about 8 minutes at 375 degrees.

When they come out of the oven, they are a crinkly red and white delight.  Let them set on the baking stone to cool for at least 10-15 minutes, then remove to fully cool on a cooling rack.

Your guests will be pleasantly surprised by the lemony “twist” to these red velvet cookies that makes them super delish.

Marty took what was left to a friend in the hospital whose wife and sister-in- law asked for the recipe.  I think that means they were good.  I actually didn’t even get to try one, but with rave reviews from Marty, Nick and friends, I think I will be making these again –

soon –

when I have some time –

at Life in Between.

Cheers and Hugs,

Jodi