Monday, February 2, 2009

LEMON WHIPPERSNAPPERS

This recipe is from an old church cookbook.

1 pkg (18.5-oz) lemon cake mix
2 cups frozen whipped topping, thawed
1 egg
1/2 cup powdered sugar

Preheat oven to 350 degrees.

Combine the cake mix, whipped topping, and egg in a large bowl. When thoroughly combined, drop by teaspoonfuls into the powdered sugar. Roll each around to completely cover. Place on a cookie sheet. Flatten with a fork. Bake at 350 degrees for 10 to 15 minutes on greased cookie sheet.

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