Lemon Whippersnaps - cooking recipe

Ingredients

1 (17 1/2 oz.) pkg. Pillsbury lemon cake mix
2 c. (4 1/2 oz. carton) frozen whipped topping, thawed
1 egg
1/2 c. sifted powdered sugar

Preparation

Preheat oven to 350\u00b0.
Grease cookie sheets. Combine cake mix, whipped topping and egg in a large bowl. Stir until well blended. Drop by teaspoon into powdered sugar. Roll to coat.
Place 1 1/2-inches apart on cookie sheet.
Bake at 350\u00b0 for 10 to 15 minutes until light golden brown.
Remove from cookie sheet and cool.
Yields 4 dozen.