These yummy 'cake-mix-easy', fix-'em-up and call 'em homemade lemon cherry chews are like a soft lemon cooler cookie laced with bits of maraschino cherries.

Lemon Cherry Chews

1 (18.25 ounces) package lemon cake mix
2 1/2 cups frozen nondairy whipped topping*, thawed
1 large egg
1 tablespoon grated lemon peel
1 (10-ounce) jar maraschino cherries, chopped, well drained
Powdered sugar for dusting

1. Preheat oven to 350ºF (175ºC).
2. Combine cake mix, whipped topping, egg and lemon peel. Stir until well combined. Stir in cherries.
3. Drop by rounded teaspoonfuls 2 inches apart on well greased or sprayed cookie sheets. Dust with powdered sugar.
4. Bake 12 to 14 minutes or until lightly browned. Cool on cookie sheet 1 minute. Carefully remove and cool completely on wire rack and dust again with powdered sugar, if desired.
5. Store cookies in tightly covered container at room temperature.

Makes about 2 dozen.

*Note: Use regular nondairy whipped topping only.

Recipe and photograph provided courtesy of the Cherry Marketing Institute.