Lemon Whippersnaps - cooking recipe

Ingredients

1 pkg. lemon cake mix
14 1/2 oz. Cool Whip, thawed
1 egg
1/2 c. sifted confectioners sugar

Preparation

Mix by hand the cake mix, egg and Cool Whip.
Chill.
Form into 1 1/2-inch balls and roll in sugar.
Bake on greased cookie sheet, 2 inches apart, at 350\u00b0 for 10 to 15 minutes.
Watch carefully.
Do not let cookies get too brown.