Lemon Whippersnaps - cooking recipe

Ingredients

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

Preparation

Stir cake mix, egg and Cool Whip together by hand until well mixed.
Drop by teaspoonful into powdered sugar.
Roll around, form into ball and place on greased cookie sheet.
Bake at 350\u00b0 until light golden (not brown).
Immediately use spatula to take up and cool on wire racks.