Recipe for Lemon Whippersnappers


    Lemon Whippersnappers

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

    Combine egg, whipped toping and lemon cake mix. 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. Bake at 350 degrees F for 10 minutes. Cookies may not look done, but they are. Let stand 1 minute before removing from baking sheet. Makes about 65 cookies.