Lemon Whippersnaps - cooking recipe

Ingredients

1 pkg. lemon cake mix
2 c. Cool Whip
1 egg
powdered sugar (in soup dish)

Preparation

Combine cake mix, Cool Whip (thawed) and egg.
Stir until mixed.
Drop by teaspoon into powdered sugar.
Roll to coat well. Place 1 1/2-inches apart on a greased cookie sheet.
Bake for 10 minutes at 350\u00b0.
Remove to cooling rack.
(Cookie dough will be soft and sticky.)