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Triple Lemon Butter Cookies

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Ingredients

  • 8 ounces of Challenge Cream Cheese, softened

  • ½ cup (1 stick) of Challenge Butter, softened

  • 2 teaspoon of vanilla extract

  • 1 teaspoon of lemon oil

  • 2 tablespoons of fresh lemon zest

  • 1 whole egg +1 egg yolk

  • 1 super moist lemon cake mix

  • ½ cup of powdered sugar

 

Directions

  1. Preheat oven to 375 degrees.

  2. In a large mixing bowl, stir together cream cheese and butter.

  3. Stir in vanilla, lemon oil, lemon zest and eggs.

  4. Stir in Cake mix, mixing until all ingredients are well incorporated.

  5. Line baking sheets with parchment paper. Using a 1 inch cookie scoop, measure out dough, place on parchment paper 2 inches apart.

  6. Using a drinking glass, slightly flattened out cookies. Spray glass with cooking spray if dough begins to stick.

  7. Dip each cookie in powdered sugar and place back on cookie sheet.

  8. Bake cookies for 10-12 minutes. Cookies should still be slightly soft in the center.

  9. Remove cookies and place on a cooling rack. Sprinkle with additional sugar if desired before serving.

Creates 2 dozen cookies

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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