Pink Lemonade Cookies
Romance is in the air today, and as I draw in the essence of adulation and delight, I can't help but simply smile. Bringing flirtiness to the table with vintage china and lace, accompanied by the easiest bite size pink lemonade cookies that will make you want to liaison every day.
My version of the classic homemade Oreo cookie! Pink Lemonade Cookies:
1 Box Strawberry cake mix
1 Box Vanilla cake mix
2/3 C Cooking oil
4 Large eggs
1 C Fresh Raspberries
For the Lemon Icing:
4 oz Softened cream cheese
1/2 C Softened butter
1/2 Kg Icing sugar
1 tsp Lemon zest
2 Tbsp Lemon juice (or more to taste)
1 tsp Vanilla
Preheat oven to 350 degrees. Beat eggs. Add cake mix, oil and fresh mashed raspberries. Mix together well until thick batter forms. Roll into 1 inch balls and place evenly on cookie sheet. Bake for 8-10 min or until the tops start to crack. Let cool. In the meantime, place softened cream cheese and butter in the bowl of an electric mixer and beat until creamy, about 30 seconds.
With the mixer on low, add lemon zest. Mix well. Now slowly add the sugar, scraping down the sides of the bowls as necessary. Add the vanilla, lemon juice and increase mixer speed to medium. Beat until light and fluffy.
Sandwich a dollop of icing between two cooled cookies.