Sylvia’s Lemon Whippersnaps

Lemon Whippersnaps
Ingredients:
  • 1 box lemon cake mix
  • 8 ounces frozen whipped topping
  • 1 egg
  • 1/2 cup powdered sugar (sifted)
Instructions:
  • Grease cookie sheets
  • Combine cake mix, softened whipped topping and egg in a large bowl
  • Stir until well mixed
  • Drop by teaspoons into powdered sugar
  • Roll to coat
  • Place 1 1/2″ apart on cookie sheets
  • Bake at 350 degrees for 10 – 15 minutes
  • Remove from sheets and cool.
Comments:

Makes about 4 dozen cookies.

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