Lemon Whippersnaps - cooking recipe

Ingredients

1 pkg. any lemon cake mix
2 c. frozen whipped topping, thawed
1 egg
1/2 c. sifted powdered sugar

Preparation

Grease cookie sheets.
Combine cake mix, whipped topping and egg in large bowl.
Stir until well mixed.
Drop by teaspoons 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 until light golden brown (for chewy cookies do not overbake).
Remove from cookie sheet; cool.
Store in tightly closed container.