Brandon, I thought you might want to see the “offensive” recipe. Maybe it didn’t like the word “gooey.”
Pink Lemonade Gooey Butter Cookies
1 (18.25 ounce) box Pillsbury Pink Lemonade cake mix
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 egg
1 teaspoon lemon extract
Grated zest of 1 large lemon
Granulated sugar for rolling
Confectioners’ sugar for rolling
Cream butter until soft and creamy. Add cream cheese; beat until smooth.
Beat in egg, lemon extract and lemon zest until combined.
Add cake mix; beat until well mixed. If dough is too soft to roll into balls, refrigerate 1-2 hours until easy to handle.
Preheat oven to 350 degrees F.
Roll dough into 1 1/4-inch balls; roll balls in granulated sugar to coat, then drop them into confectioners’ sugar to coat well. Place the dough
balls 2 inches apart on ungreased cookie sheets; flatten slightly.
Bake for 9-12 minutes. DO NOT over-bake. Take cookies out of the oven when they look a little underdone.
Let the cookies cool on the pan for 1-2 minutes; remove to wire racks and cool completely. Store in an airtight airtight.
Makes about 2 1/2-3 dozen.
Source: adapted from a recipe found in a Cookie Club newsletter.