Shortcut Lemon Cookies

I've been incredibly busy these past few weekends and sadly my baking, and this blog, have been among the collateral damage. My sister made these cookies yesterday and though I generally scoff at packaged baking mixes, they were pretty good! This is the recipe, as she made them with the addition of blueberry preserves and extra extract. Once again I used the amazingly good Ikea blueberry preserves. I'd prefer them to be made with butter over oil but the result wasn't too bad. The preparation couldn't be simpler.



Ingredients

• 1 (18.25 ounce) package lemon cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 2 teaspoon lemon extract
• turbinado sugar for decoration
  
• confectioners' sugar for decoration
• Ikea blueberry preserves (if desired)
  

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of turbinado or confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.If desired, drop a small spoonful of blueberry preserves, jam or anything else you like.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.