Lemon Crunch Cookies

Ingredients:

1 box of Calhoun Bend Mill Apple Crisp Mix

1 1/4 cup of butter

2 cups of flour

1/2 teaspoon of salt

1/4 cup of sugar

1/4 cup of brown sugar

1/2 fresh lemon squeezed

1 teaspoon of baking POWDER

1 teaspoon of vanilla extract

For the glaze:

1 cup of powdered sugar

1/2 fresh lemon squeezed

1 tablespoon of milk

Directions:

Whisk together the flour, baking POWDER, and salt.

In a separate bowl, mix 2 sticks of soft butter, sugar,

brown sugar, fresh lemon juice, and vanilla extract.

Slowly add in the dry ingredients and mix until well

combined.

Place the dough in the fridge for 30 minutes.

In a separate bowl mix the Calhoun Bend Mill Apple

Crisp Mix with 4 tablespoons of butter (1/2 stick)

Roll the chilled cookie dough onto your baking pan

and gently press down on the dough with a cup to

flatten.

Place the crisp mix on top of the flattened cookies.

Bake at 300*F for 15-20 minutes.

Let them cool for 10 minutes before removing from

the baking pan.

Whisk together the powdered sugar, fresh lemon

juice, and milk until well combined. Drizzle the glaze

over the top of the cooled cookies.

Enjoy with a nice cup of tea or coffee

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