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| Lemon Whippersnappers Recipes |
Ingredients
Original recipe makes 3 to 3 1/2 dozen
- 1 (18.25 ounce) package lemon cake mix
- 2 cups frozen whipped topping, thawed
- 1 egg, beaten
- 1/2 cup confectioners' sugar
- In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic).
- Preheat oven to 350 degrees F (175 degrees C).
- Form tablespoons of dough into one inch balls and roll them in the confectioners' sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart.
- Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.
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