Rainy Day Lemon Raspberry White Chocolate Chip Cookies

So Friday it was around 75 degrees and sunny and wonderful.  Saturday, slightly cooler and rainy.  Sunday, its frigid and dreary and drizzling.  Tomorrow its supposed to snow.  WTF, weather.

The only thing to do on days like this is to insist that spring and summer continue to arrive.  In order to do this I made some peach iced tea and lemon cookies.  Peach and lemon remind me of the childhood growing up with a southern grandmother and solving mysteries in the holler that I never actually had.  But I’ve seen them on Country Time Lemonade commercials.

Anyway, on to the cookie recipe:

1 box lemon cake mix

2 tsp lemon juice

1/3 cup canola oil

2 eggs

1/3 cup white chocolate chips

raspberry preserves (Ok, so I don’t know exactly how many cookies this recipe makes.  Since I don’t know that, I will just tell you that you need about 1 tsp of raspberry preserves per each cookie.)

Preheat oven to 350 degrees.

Combine cake mix, lemon juice, canola oil, and eggs.  Fold in white chocolate chips.

Drop dough onto a baking sheet using a cookie dough scoop.  Flatten out the dough balls a teeny bit, then spread the raspberry preserves on to half the dough and fold the other half on top.  You won’t be able to cover the entire thing, thats ok.  It will seep out the sides and bubble and be delicious.

Bake for about 8 minutes until the tops of the cookies are golden brown.

Eat while enjoying a rainy lazy day in your sweat pants!

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