Do you ever walk into a store (like Target) to grab one quick necessity (like cat food) and suddenly you are overwhelmed by the sudden urge to buy everything? Yeah, me either. But something along those lines happened and the end result was these Lemon Blackberry Cake Cookies.
I’ll get to how this evolved, but I know you know what I am talking about. It’s that inner voice that says “I want ALL of the things. This cuteness must all be mine.”
And then that little naughty voice on one shoulder saying “But of course you should have all of the things! Your kitchen would never be complete without those adorable dish towels. Oh, and servants.”
Anyway, I can generally resist this urge mainly because my children need practical things. Like toothpaste and shoes. But something like that happened in the produce department last week. Maybe I was overtaken with the arrival of Summer and the sunny days ahead.
Maybe I had been brainwashed by looking at all of the gorgeous pictures of fruit infused water on Pinterest.
Follow A Little CLAIREification’s board Beverages That Make Me Thirsty on Pinterest.
I cannot say, but I wanted all of the fruit. The raspberries, the blueberries, the blackberries… grapes and kiwis. The citrus. Yes, it was all coming home with me.
Never mind that my schedule, paired with the children being away for most of the week with the Grandparents, meant that I would probably not be able to use it all in time. This was no time to be logical and I needed it.
Fast forward to a week later. The blueberries had thankfully been infused into some delicious iced tea and I mentioned the raspberries to my Husband and he said “Those had to be thrown away, hon. They were um… fuzzy”.
Nooooo! Is there anything more frustrating than throwing away food?? I immediately saw the error of my “over fruit buying” ways and tentatively asked about the blackberries. Thankfully they were still ok but I knew the clock was ticking.
I had to think and I had to think fast.
Fortunately over the weekend I saw a yummy recipe for cake cookies by my sweet friend Gloria and I thought I could maybe use this idea to make lemon blackberry cookies. I had no clue if this would work since it involved fresh (sort of) fruit.
I am happy to report that they turned out to be delicious (and they were so easy and quick that my raspberry guilt has reached a new level).
The recipe is below and I hope you enjoy them! Oh and also, another option would be to use lemon cake mix instead of yellow but I didn’t have any.
And I didn’t dare venture out to Target to get some.
You may also enjoy:
- 1 Box Yellow Cake Mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 egg
- 1 teaspoon pure lemon extract
- 3 oz blackberries (approx 24 berries)
- Sugar for sprinkling
- Preheat oven to 350*.
- Have an ungreased cookie sheet ready to go.
- In a large mixing bowl, combine the cake mix, melted butter, egg and lemon extract and mix until combined.
- Using your hands, roll out golf ball sized rounds of the cake batter mixture.
- Use your thumb to press an indent in the center of each ball.
- Press one blackberry into each cookie and place 1" apart on the cookie sheet.
- Sprinkle all with a little sugar.
- Bake for 9 minutes.
- Remove the cookies from the oven and allow to continue baking on the cookie sheet for another 5-6 minutes.