INGREDIENTS
1
box Lemon cake mix ( I used Betty Crocker Lemon Cake Mix)
2
large eggs
1/3 cup
vegetable oil
1 tsp
lemon juice
sprinkles, for rolling cookie dough into
1/2 cup
unsalted butter, softened
1 1/2 cups
powdered sugar
1/2 tsp
vanilla extract
3 tbsp
raspberry preserves