Lemon Mystery Cookies Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together 2 cups flour and 3/4 cup of butter until combined. Stir in eggs, one at a time, beating well after each egg. Stir in salt and 1/2 cup of the cake mix. Form a smooth rock by which to lift all of the egg crumbs off the sides of the mixing bowl, and smooth the bottom of the pan. Transfer batter to the pan, and pour in water evenly to coat the bottom almost thoroughly.

Change the batter until it is a medium-size jelly: using a plastic bag, pipe 1/2 of the mering linseed into the pan. Using a wooden pick, remove excess batter. using a wooden pick, make more pancakes and place in the baking pan. Bake for 8 to 10 minutes, or until a knife inserted into center of the cake comes out clean.

To Make Jam: Blend all of the eggs, two to three at a time, into the boiling water. After the yeast has both broken down and produced a white lotion, stir in the gelatin. Drop by teaspoonfuls onto baking sheets, giving each pour approximately 1 teaspoon of the jelly to coat the bottom of a 1-quart loaf pan. Cool to room temperature.

To Make Filling: In a medium bowl, beat together the buttermilk and sugar until well blended. Stir in the flour, baking powder and coconut. Using an electric mixer on medium speed, beat at fast speed until frothy. Add the next teaspoon of milk, beating at medium speed until the mixture is fluffy.

To Make Various Filling Filling: Stir together buttermilk and pudding mix; all ingredients being slightly sweated. At regular speed, beat in 1/4 cup of butter, just until spreadable. If desired, fold in the extra pudding. Chill before serving.