1-2-3 Lemon Cookies

My mother is a baker; the kitchen barstools, something of a counseling couch in my childhood home.

This isn’t breaking news to anyone who befriended any of our family in the last 1-to-30 years, plus is likely 100% responsible for my personal sweet tooth and affinity for knowing my way around a spatula. I spent hours of adolescence sitting at the counter watching my mother bake, talking, and consciously or not, committing her motions to memory. A love of baking for me is as much about the sugar as it is about the bond it gives us.

In no small part due to our regular kitchen-counter counseling sessions, there are parts of baking & cooking that come as naturally to me as laughing. I don’t remember exactly when or where I actually learned some of it all. In the same way, there are “recipes” that I just know. One of them is this 1-2-3 Cake Mix Cookie -a lifesaver on a day I want to bake, but not really really bake, you feel me?

God bless you, Betty Crocker & Sandy Mosier for the gift of these cookies.

INGREDIENTS:

  • 1 boxed cake mix of choice (in the summer for me, it’s always lemon. Give me lemon EVERYTHING in the summer.)
  • 2 Eggs
  • 1/3 Cup Vegetable Oil

Today, I added a good squeeze of 1/2 a lemon because I had one, and I wanted to for a boost of lemon flavor (non-essential, obviously).

INSTRUCTIONS:

  • Preheat oven to 375.
  • Mix up all of the ingredients. The dough will be a bit sticky-looking.
  • Drop about a teaspoon size onto your greased cookie sheet, or in my case, my pizza stone that I cook everything on (ungreased).
  • Bake for about 9 minutes! Brown the little cookie bottoms, and expect them to be delightfully chewy.
  • I sprinkled the tops with powdered sugar today as they cooled, because I’m nothing if not vain about cookie presentation, #priorities.

(Dough to Done for reference.)

4-Ingredient Peanut Butter Cookies

PB Cookies-1Few linguistic pairings catch the eye of a sugar-holic on a shoestring budget quicker than  4-Ingredient + Cookie.

No sooner was I on my 249-thousandth mindless Facebook thumb-scroll of the weekend than Southern Living’s 4-Ingredient Peanut Butter Cookie video caught my cookie-craving eye, and my apron strings were tied.

“4? That’s it? We’ll see.” My ever-the-inner-skeptic questioned. “To waste or not to waste the cup of peanut butter on this experiment, though?” My more recent proclivity for penny-pinching battled.

My curiosity (sweet tooth) won out, and judging by the three cookies left in <12 hours, we kind of liked them in my house.

Well duh, I hear you thinking. Like who am I, Robin Karber, to question Southern Living?PB Cookies-3

Not-So-Pro-Tip: praise the Lord for the mother of invention, or in this case, peanuts. Wedded to a devote Team Crunchy disciple, crunchy peanut butter is all I had on hand, but otherwise would have probably opted Team Creamy. Because I’m extra boring like that sometimes.

However, IMHO, the extra peanuts may have kicked these babies up from “a pretty good experiment” to “on the regular baking rotation.” PB Cookies-2

Rolling dough balls approximately yay-big and fork criss-crossing like my southern mama taught me:

From approximately yay-amount of dough:  I baked approximately a baker’s dozen in the end? I forgot to count before my husband began to vacuum-inhale these heavenly morsels down. Not enough to host an all out bash, but just the right amount for a small family of two to stuff themselves shamelessly onto the brink of a sugar coma.

A successful experiment from the Karber Kitchen, in my cookbook.

RECIPE-1 copy