Lemon Whippersnappers Recipe

Ingredients
<br>- 1 (18.25 ounce) package lemon cake mix
<br>- 2 cups frozen whipped topping, thawed
<br>- 1  egg, beaten
<br>- ½ cup confectioners' sugar
<br><p></p>Directions
<br>step 1: 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).
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: 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.
<br>step 4: Bake 10 to 12 minutes until cookies are set, but not browned.  Cool on wire rack.
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Ingredients
- 1 (18.25 ounce) package lemon cake mix
- 2 cups frozen whipped topping, thawed
- 1 egg, beaten
- ½ cup confectioners' sugar

Directions
step 1: 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).
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: 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.
step 4: Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.

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