6 tablespoons butter<\/p>\n
1 cup powdered sugar<\/p>\n
1 teaspoon cornstarch<\/p>\n
1 box Duncan Hines Signature Red Velvet cake mix<\/p>\n
2 large eggs<\/p>\n
1 teaspoon lemon zest<\/p>\n
Directions-<\/p>\n
Preheat your oven to 375\u00b0F.\u00a0 Melt butter; set aside to cool.\u00a0 Place powdered sugar and cornstarch in a shallow dish.\u00a0 Mix with a fork to blend.<\/p>\n
Place cake mix, cooled butter, eggs and lemon zest in a large mixing bowl.\u00a0 Mix by hand until well blended and dough forms.\u00a0 Form dough into 1-inch balls and roll in powdered sugar.\u00a0 Place on cool, ungreased baking sheets about 2 inches apart.<\/p>\n
Bake one sheet at a time, in center of oven for 9 to 11 minutes or until set.\u00a0 Cool 1 minute.\u00a0 Transfer to wire rack to cool completely.\u00a0 Store in airtight container with wax paper or parchment separating layers.<\/p>\n
TIPS: For consistency, use a small scoop (1 to 1 \u00bc inches in diameter) to form dough into balls.<\/p>\n
For best results, bake only one sheet of cookies at a time.\u00a0 If two are baked at once, rotate sheets midway through baking.<\/p>\n","protected":false},"excerpt":{"rendered":"
6 tablespoons butter 1 cup powdered sugar 1 teaspoon cornstarch 1 box Duncan Hines Signature Red Velvet cake mix 2 large eggs 1 teaspoon lemon zest Directions- Preheat your oven to 375\u00b0F.\u00a0 Melt butter; set aside to cool.\u00a0 Place powdered … Continue reading