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Recipe Servings: 3 dozen Prep Time: 10 min Description: Peanut Free, Dairy Free, Soy Free "Peanut Butter" cookies Allergens: Animal, Beet, Brewers yeast, Cane sugar, Citrus, Corn, Cow milk, Dairy, Egg, Fermented, Fructose, Fruit/vegetable, Gluten, Grain, Lemon, Miscellaneous, Sugar, Sulfites, Sunflower, Vanilla, Wheat, Yeast Ingredient List:

Qty	Name
1T	Pure Vanilla Extract
1T	lemon juice , (optional)
1 box 18.25 oz.	yellow cake mix , Duncan Hines
1 1/2 cups	Sunflower Butter
1/2 cup	vegetable oil
3	eggs
2 T	water

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Instructions: Pour Cake mix in a large bowl and make a well in the center.
Mix all other ingredients in a separate bowl.
Add the wet ingredients to the dry and mix well.
Drop by teaspoons on to ungreased cookie sheet.
Gently flatten and make criss-cross marks with a fork dipped in water.
Bake @ 350 degrees 9-11 minutes. Store in air-tight container.

*lemon juice is optional--sunbutter may discolor after baking and lemon juice will help. I don't use it.
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Miscellaneous: Created: March 14th, 2008
Last Updated: March 24th, 2008
Source of Recipe: My own
Filed Under: Desserts




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