Ingredients

The following ingredients have 18 Servings
  • 1/2 cup butter (softened)
  • 2 tbsp sugar
  • 1 large egg
  • 1 box Orange supreme cake mix (18.25 oz size (I use Duncan Hines))
  • 3/4 cup ground golden flaxseed ((or regular ground flaxseed))
  • 1 tbsp grated orange rind (*a microplane grater is recommended for this)
  • 1/4 cup fresh squeezed orange juice
  • 1 3/4 cup powdered sugar
  • 4 tbsp fresh squeezed orange juice
  • 1/2 tbsp grated orange rind (*a Microplane grater is recommended for this)

Instruction

  • Heat oven to 350 degrees F. 
  • In a large bowl, beat softened butter and sugar until creamy, about 2 mins.
  • Add egg and beat to combine.
  • Add cake mix, flaxseed, 1 tbsp grated orange rind and 1/4 cup fresh orange juice.  
  • Beat until thick but smooth.
  • Drop batter by tablespoon size balls onto a cookie sheet lined with parchment paper (I use a small scoop with a handle for this).
  • Bake until surface is puffed and slightly cracked, about 13 minutes.  
  • Allow cookies to cool completely and make the frosting.
  • In a medium size bowl, stir 1 tbsp orange rind, 4 tbsp orange juice and powdered sugar with a whisk until smooth.
  • Using a pastry brush, coat cooled cookies with frosting and allow to set until dry, about 20 minutes.
  • Store in an airtight container for up to 2 weeks or freeze.