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°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in a shallow dish. Mix with a fork to blend.
Place cake mix, cooled butter, eggs and lemon zest in a large mixing bowl. Mix by hand until well blended and dough forms. Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
Bake one sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely. Store in airtight container with wax paper or parchment separating layers.
TIPS: For consistency, use a small scoop (1 to 1 ¼ inches in diameter) to form dough into balls.
For best results, bake only one sheet of cookies at a time. If two are baked at once, rotate sheets midway through baking.