Lemon Whippersnappers

Yield: about 65 cookies

Ingredients

• 1 egg
• 2 cups frozen whipped topping, thawed
• 1 (18.25 ounce) box lemon cake mix*
• Powdered sugar

Instructions

1. Combine egg, whipped toping and lemon cake mix.
2. Pinch off approximately 1 tablespoon of dough and drop in bowl of powdered sugar to coat. You do not need to roll dough into balls. Drop onto a greased baking sheet.
3. Bake at 350 degrees F for 10 minutes. Cookies may not look done, but they are.
4. Let stand for 1 minute before removing from baking sheet.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Posted by kdipaolo at Recipe Goldmine June 4, 2001.