Lemon Whippersnaps - cooking recipe

Ingredients

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

Preparation

Combine first 4 ingredients in a large mixing bowl.
Stir until well blended.
Drop by teaspoons into powdered sugar; roll until coated.
Place 1 1/2 inches apart on lightly greased cookie sheets.
Bake at 350\u00b0 for 10 to 12 minutes.
Remove the cookies while warm.