I got this recipe in December from Jean Pettit, who leads our knitting group. She got it from Dottie Milani, who brought the cookies for the refreshments after a concert Jean sang in. Jean made the cookies for our knitting group to taste, and everyone wanted the recipe.
Lemon Whippersnaps
1 pkg lemon cake mix
2 cups frozen whipped topping, thawed
1 egg
1 c powdered sugar
1. Combine cake mix, whipped topping, and the egg in a large bowl. Stir until mixed.
2. Drop by the teaspoonful into the powdered sugar. Roll to coat.
3. Place an inch and a half apart on a cookie sheet.
4. Bake at 350 ° ten or fifteen minutes, until golden brown.
5. Remove from sheets. Cool.
Makes 4 dozen cookies
Note from Jean: She did not use powdered sugar. Instead, she rolled hers in Splenda. It worked fine.
Note from Ellen Shelton in Tallahassee, Florida at Christmastime:
"I wanted to let you know that I made one of the recipes you had sent out, and it was a big hit at work today. It is the Lemon Whippersnap Cookies from Jean. I wanted it to look Christmas-y, so I used a box of red velvet cake mix rather than the lemon cake mix, but otherwise followed the recipe. They were pretty, and very popular!"
