Lemon Crisp Cookies by Jennifer H.

1 pkg lemon cake mix
1 cup crisp rice or puffed rice cereal
1/2 cup butter, melted
1 egg, beaten
1 tsp. grated lemon peel

In a large bowl, combine all ingredients until well mixed.  (Dough will be crumbly.)  Shape into 1 inch balls and place on cookie sheet 2 inches apart.  Bake at 350 for 10-12 minutes or until set.  Cool for 1 minute and move to wire cooling rack to cool completely.  Yield:  2 dozen (I think I made them a little bigger than 1 inch around, so you could get more).

Lemon Dreams by Jessica L.

Lemon Dreams

1 c. butter, softened

1 tsp. vanilla

2/3 c. powdered sugar

1 2/3 c. flour

Filling:

2/3 c sugar

1 1/2 tsp cornstarch

1 tsp grated lemon peel

1/4 tsp salt

1 eggs, beaten

3 T lemon juice

1 T butter, melted

Cream butter and vanilla.  Add powdered sugar.  Gradually add flour.  Roll into 1 inch balls.  Make an indentation in center with thumb.  Bake at 350 degrees for 12-14 minutes or until lightly browned.  Makes 2-3 dozen.

For filling, combine sugar, cornstarch, lemon peel and salt in saucepan.  Stir in egg, lemon juice and butter until smooth.  Cook over medium high heat until thickened.  Reduce heat.  Cook and stir 2 minutes longer.  Cool.  Spoon onto each cookie.  Dust with powdered sugar before serving.  (Store bought lemon pie filling also works.)