Lemon Whippersnaps - cooking recipe

Ingredients

1 box lemon cake mix (17 1/4 oz.)
2 eggs
1 tsp. lemon extract
2 c. Cool Whip

Preparation

Combine cake mix and Cool Whip to eggs in large bowl.
Mix well.
Add lemon extract and mix again.
Drop by teaspoon into dish of powdered sugar and coat well.
Place on greased cookie sheet 1 1/2 inches apart.
Bake until light golden brown about 10 to 12 minutes at 350\u00b0.