Lemon Whippersnappers Recipe

LEMON WHIPPERSNAPPERS

These cookies are easy to make, light, and perfect with afternoon tea.

1 pkg lemon cake mix
12oz.container of Cool-Whip,thawed
1 egg, beaten

1 cup confectioner's sugar, sifted

Combine first 3 ingredients. Beat for 3 minutes.
Dough will be very sticky.
Cover and put in refrigerator overnight.

Preheat oven to 350 degrees.
Lightly grease cookie sheet.

Form dough into small balls.
Roll balls in confectioner's sugar.
Place on cookie sheet, about 2 inches apart.
Bake 10-12 minutes.
Let cool on sheet for a couple of minutes, then remove.

Note: I always use 2 cookie sheets, they seem to cook better
if the dough is put on a cool cookie sheet.

Makes 4-5 dozen cookies. Depends on how big you make the balls.

Another note: I have left the dough in frig for up to 3 days.