Lemon Whippersnaps - cooking recipe

Ingredients

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

Preparation

Grease a cookie sheet.
Preheat oven to 350\u00b0.
Combine cake mix, whipped topping and egg.
Stir until well mixed.
Drop by teaspoon into powdered sugar; roll to coat.
Place balls 1 1/2-inches apart on cookie sheet.
Bake at 350\u00b0 for 10 to 15 minutes.
Cool slightly before removing from sheet.
Yield: 4 dozen.