1 box lemon chiffon cake mix
1/2 c. vegetable oil
1 egg
3 Key limes (or 1/3 c. lemon juice)

Add juice to egg and beat with fork, then add oil and cake mix. Use an electric mixer to cream the batter. Scoop out batter by teaspoonful and place 2-inches apart on a cookie sheet. Place a pecan half or slice of cherry on top.

Bake for 10 minutes at 350°F.

Cooks Note: Easy to burn so keep a watchful eye on the baking. You can use confectioners' sugar flavored with fresh lemon juice to ice the cookies if you choose.