I take my sweets very seriously. There are rules involved in what someone is allowed to bring to my house for dessert. Every Monday I bake a batch of cookies or other bite sized sweet snackage. It’s not because I like baking. (I actually hate baking. It’s way more of an exact science than cooking an entire meal.) It’s because I really like eating cookies and brownies and other bar-like snacks. And I found myself, more often than not, staring into my pantry for a late night sweet thinking, “Oh man, I really wish I had a homemade oatmeal chocolate chip cookie” and not giving two rats about the double stuf Oreos sitting there. Thus my Monday afternoon cookie baking came into being.
And because I like to both make people jealous and receive compliments on my mediocre baking ability, I began posting pictures of my weekly cookies to my Instagram and, tada! The Weekly Cookie was born. Because I am not stingy, nor are any of my recipes a secret, I will post my recipes each week here…at least the week’s that I don’t cave in and buy a box mix.
So without any further ado, here is this week’s Weekly Cookie: The Lemon Square
Ingredients:
1 box of lemon cake mix
4 eggs
1 stick of butter (melted)
8oz of Cream Cheese
1 small bag of confectioner’s sugar
What To Do:
Pre-heat the oven to 350 degrees. Using a mixer, mix together the cake mix, 1 egg and melted butter and spread into the bottom of a 9″x13″ baking pan. Next, mix the remaining 3 eggs, the cream cheese and the confectioner’s sugar and pour into the crust. Bake for 40 minutes. Let cool slightly and then refrigerate for 2-4 hours. Once refrigerated, sprinkle powdered sugar over the top and cut into squares.
itaintallrainbows 