I wanted to try a new recipe for Christmas this year, and I found this one on the side of the red velvet cake mix box. We loved them so much that I'll be making a double batch this week.
1 box red velvet cake mix
6 Tbsp butter
1 cup powdered sugar
1 tsp cornstarch
2 large eggs
1 tsp lemon zest - I subbed in 1 drop of Lemon Young Living essential oil
Preheat oven to 375F. Melt butter, and set aside to cool.
Place powdered sugar and cornstarch in a shallow dish. Mix with a fork to blend.
Place cake mix, cooled butter, eggs, and lemon in large mixing bowl. Mix until well blended and dough forms. Form dough into 1-inch balls and roll in powdered sugar/cornstarch. Place on cool, ungreased baking sheets about 2 inches apart.
Bake one sheet at a time in center of oven for 9-11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely. Store in airtight container with wax paper separating layers.