Icing Sugar Cookies
1 tablespoon butter, softened
1 package (10) 34 ounce vanilla flavored cake mix
1/2 cup unsweetened cocoa powder
1 3/4 cups vodka
3 tablespoons golden syrup
2 tablespoons lemon juice
1 1/2 cups brown sugar
1 teaspoon lemon zest
1 (3 ounce) package cream cheese, softened
1 cup whipped cream
1 (16 ounce) can crushed pineapple, drained
1 (2 liter) bottle cherry flavored yogurt
1 (4 ounce) can maraschino cherries, drained
1 teaspoon lemon zest
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
Make the icing as follows: Stir together the cake mix, cocoa powder, vodka, cocoa mixture, lemon juice, brown sugar, lemon zest, and cream cheese. Press mixture evenly onto the prepared cookie sheet, folding between sheets until it is well coated.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
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