Lemon Whippersnaps - cooking recipe

Ingredients

1 (18 1/4 oz.) lemon cake mix with pudding
2 c. frozen whipped topping, thawed
1 egg, slightly beaten
1 tsp. grated lemon rind
1/2 c. powdered sugar, sifted

Preparation

Combine all ingredients except powdered sugar.
Mix until blended.
Drop by teaspoonfuls into powdered sugar and roll until coated.
Place 1 1/2 inches apart on lightly greased cookie sheet. Bake at 350\u00b0 for 10 to 12 minutes.
Remove immediately and cool on wire rack.
Yield:
5 dozen.