Lemon Whippersnappers recipe

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Ingredients

1 (18.25 ounce) package lemon cake mix
2 cups frozen whipped topping, thawed
1 egg, beaten
½ cup confectioners' sugar

Nutrition Info

164.4 calories
carbohydrate: 26.3 g
cholesterol: 17.7 mg
fat: 5.8 g
fiber: 0.2 g
protein: 2.2 g
saturatedFat: 3.1 g
servingSize: -
sodium: 211.5 mg
sugar: 17.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl combine cake mix, whipped topping and egg, mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic).

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Form tablespoons of dough into one inch balls and roll them in the confectioners' sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart.

  4. Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.

Recipe Yield

3 to 3 1/2 dozen

Recipe Note

Lemon Whippersnappers, lemon crinkles, same thing! This is a formed (ball) cookie rolled in powdered sugar, like chocolate crinkle cookies, only flavored with lemon.

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