Lemon Drop Cookies

½ cup butter (or Smart Balance, but more watery)

1/ cup sugar

1 egg                                                                                   1 box Lemon Cake mix

2 cups flour                                                                        ½ cup oil

2 tsp. baking powder                                                          2 eggs

½ tsp. salt                                                                           ½ tsp. dried lemon peel (or fresh zest)

½ tsp. vanilla or Lemon flavoring

¼ cup milk

Cream butter together with sugar. Mix in remaining dry ingredients. Then add the moist ingredients and mix.

Roll cookie batter into balls, roll in sugar, and place on greased or Teflon-coated cookie sheets. Bake at 375 – 400 degrees, 8-12 minutes. Made 42, 2” cookies. If rolled in Splenda, it gives a nice “dusting” effect.