LEMON WHIPPERSNAPPERS
1 (18.25 ozs) lemon cake mix
1 large egg
zest and juice from 1 lemon
(tip: heat in the microwave for about 10 seconds
and you'll get more juice=)
1 (8ozs) tub cool whip, thawed
About
3/4 c. powdered sugar
Preheat
oven to 350. In large bowl, combine dry cake mix, egg, lemon juice and zest.
Mixture will be crumbly. Fold in the Cool Whip until well combined. Batter will
be sticky; cover and refrigerate for 1 hour. Scoop batter out by spoonsful
Roll in powdered sugar. Place on prepared cookie sheet and bake 9 - 10 minutes
or until lightly browned. If you use teaspoonsful to measure the dough,
you'll get about 40 cookies
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