Momma Monday: Mini Sorbet Cookies

July 31, 2011 § Leave a comment

 Dear friends,

McGilly and I had alot of fun this week, so much fun in fact, sitting at my desk was the last place I wanted to be.  We spent alot of time with family enjoying the simple things that make summer great.  These are a treat we made for two BBQ’s we had and they were a hit. We created the recipe a little out of desperation.  We were needing a dessert for a family get together and we had limited ingredients {we were borrowing a kitchen} and no time to run to the store, we found 2 boxes of white cake mix and the ingredients for cream cheese frosting but how to make it special and we wanted something summery.  As we kept looking we discovered some limes and some crystal light packets in yummy summery flavors…lightbulb…Mini Sorbets were born, named because they looked like small scoops of yummy sorbet as we rolled them to put them on the pan.

The fun is that you can use any flavor of crystal light and I bet they will all taste delicious!  Here is the recipe…


Cookie Ingredients {for each flavor}:

1 box white cake mix

3 packets {individual serving size} crystal light in your choice of flavor.

We used pink lemonade and peach raspberry.

2 eggs

1/2 cup oil


Lime Frosting Ingredients:

{this is a double batch because I freeze half my frosting when I make it for next time}

1 package powdered sugar

2 cubes of butter

2 8oz. packages of cream cheese

Juice and grated rind of 5 limes

1 tsp. almond extract


First. Preheat oven to 350 degrees

Second. Mix the cake ingredients together until it is the consistency of play-doh

Third. Roll dough into 1/2 TBS balls {small cookie} or 1 TBS {medium cookies}

Fourth. Cook for 8 min. or just until the tops crack-DO NOT OVER COOK

Fifth. Pull cookies out and cool on a rack

Sixth. While cooking– combine softened butter and cream cheese until fluffy, add lime juice and rind, extract and then slowly add your powdered sugar until it is smooth.  You may need a little more powdered sugar depending on the size of your limes but you want the frosting to be thick.

Seventh. When cookies are completely cooled add a yummy dollop of lime frosting in-between two cookies and place on a serving tray.  I keep mine in the refrigerator until I am ready to serve because it is quite refreshing to have a cold sorbet cookie on a hot summer day:)

Also Bailey packaged half the cookies up with 5 cookies stacked in a 1/2 pint mason jar, we added a little wax paper and kraft paper tag under the lid and they auctioned them off at a bake sale for a friend of hers who is battling stage 2 cancer.  They were a hit and helped a good cause.  I love that girl!

And of course Miss McGilly helped, she even has her very own apron because we are most definitely pretty apron fans.  She always wants to be right in the middle of the action–I quite love that about her.

Just trust me the recipe is easy, yummy and delightful!  Let me know if you try it!



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