- In large bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 1, butter and eggs; mix until well combined and dough is formed. Form into 1-inch balls. Refrigerate 2 hours.
- Preheat oven to 350°F. Place dough balls 2-inches apart on a large greased baking sheet. Bake 13-15 minutes or until set. Let cool on pan 1 minute.
- Place a cooling rack over parchment paper, wax paper or aluminum foil. Transfer cookies to cooling rack. Cool completely.
- In small bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 2 and water. Whisk until smooth. Spread cookies with icing and decorate as desired.
Makes about 24 cookies.
Make Ahead & Freeze
: Prepare through step 1. Place between sheets of Press ‘n Seal® plastic, sealing around each dough ball. Place sheets of dough in a gallon freezer bag with packet 2 icing mix. Seal well, label and freeze. Thaw completely. Continue with step 2.