LEMON BAR COOKIES FROM CAKE MIX RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
• In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
• Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface.
• Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, butter, shortening and egg on medium speed about 1 minute or until blended.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 9 to 12 minutes or until light brown around edges. Cool 1 minute; remove from cookie sheet. Cool completely. Frost with frosting. Store covered.