Lemon Whippersnap Cookies - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. lemon cake mix
2 1/4 c. Cool Whip, thawed
1 large egg
sifted powdered sugar

Preparation

Combine cake mix, Cool Whip and egg until thoroughly blended. Sift powdered sugar on wax paper; then drop mixture by teaspoonfuls into powdered sugar.
Roll to coat.
Bake at 350\u00b0 for 10 to 15 minutes or until lightly browned.