Soft, chewy, creamy, fruity . . . this cookie has it all! And because it begins with a cake mix, you can create lots of different flavor combinations.
1 lemon cake mix
1/2 C. oil
Jar of apricot fruit spread or jelly
Buttercream frosting (recipe included earlier)
Preheat the oven to 350º and cover cookie sheets with parchment paper. Mix the cake mix with the oil and eggs until well blended. Roll the dough into 1” balls and then roll the balls in sugar. Place about an inch apart and flatten slightly with the bottom of a glass. Bake about 8 minutes, until just firm, and then cool for a minute on the cookie sheet before transferring to a wire rack.
To make the sandwiches, match up cookies by size and spread the flat side of one with the apricot spread, the flat side of the other with buttercream. Press together. Let set for a while before storing. Freezes well.