Lemon Whippersnaps - cooking recipe

Ingredients

1 (17 1/4 oz.) pkg. Pillsbury lemon cake mix
2 c. (4 1/2 oz.) Cool Whip
1 egg
1/2 c. sifted powdered sugar

Preparation

Combine cake mix, Cool Whip and egg in a large bowl.
Stir until well mixed.
Drop by teaspoon into powdered sugar.
Roll to coat.
Place 1 1/2-inches apart on greased cookie sheet.
Bake at 350\u00b0 for 10 to 15 minutes until light golden brown.
Remove from cookie sheet.
Cool.
Makes about 4 dozen.