Lemon Blossoms

For Easter Sunday, I set out to make two new dessert recipes that would be perfect for spring/summer! 

The first one I made was Lemon Blossoms (which is a fun take on the traditional peanut blossom cookie recipe that we do not eat because of Lacie's allergy).

And I simplified them by using CAKE MIX! 

These cookies are Cake Mix Recipe #61!

Your Shopping List for the Lemon Blossoms:

• 1 box Lemon Cake Mix
• 1 stick butter, softened to room temp
• 2 eggs, lightly beaten
• 1 tsp baking powder
• yellow sanding sugar 
• 24 unwrapped Hershey's Dark Chocolate Kisses

Now Let's Make the Lemon Blossoms:

1. Preheat your oven to 350 degrees and line two cookie sheet pans with parchment paper
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, beaten eggs, cake mix, and baking powder until a soft dough forms
3. Use a 1 inch cookie scoop to form 24 balls of dough and roll them in the sanding sugar
4. Place each cookie dough ball onto the prepared baking sheet
   
5. Bake in preheated oven for 9-11 minutes until just lightly golden on the bottom
6. Remove cookies from oven and immediately press a Hershey's Kiss into the center of each cookie
7. Cool for 2 minutes on pan and then move to wire racks to cool completely
8. Make sure the Hershey's Kiss is completely cooled and set before storing cookies in an airtight container

I use this stand mixer for all of my baking:

I use (and LOVE) these cookie sheets:

I use this parchment paper (and it makes clean up so easy):