Lemon Whippersnaps - cooking recipe

Ingredients

1 pkg. (18 1/2 oz.) lemon cake mix
2 c. (4 1/2 oz. carton) frozen whipped topping, thawed
1 egg
1/2 c. sifted powdered sugar

Preparation

Grease cookie sheets. Combine cake mix, whipped topping and 1 egg in large bowl.
Stir until well mixed.
Drop by teaspoon into powdered sugar:
roll to coat.
Place 1 1/2 inches apart on cookie sheet.
Bake at 350\u00b0 for 10 to 15 minutes until light golden brown.
Remove from cookie sheet.
Cool.
Makes about 4 dozen cookies.
(High altitude:
No adjustment necessary.)
Children and adults alike love the tangy flavor of these cookies.