Lemon Whippersnappers
"Posted to the Cafe Cookie Book by Kannnichtfranz."
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
48 cookies
- Serves:
- 24
ingredients
- 1 (18 ounce) box lemon cake mix
- 1 egg, beaten
- 2 cups Cool Whip Topping
- 1 teaspoon lemon extract
- powdered sugar (for coating)
directions
- Preheat oven to 350°F Spray or grease a cookie sheet.
- Stir together cake mix, egg, whipped topping and lemon extract. Refrigerate 20 minutes to stiffen.
- Roll batter into 1" balls, then roll in powdered sugar. Place on baking sheet. Bake in preheated oven 10 minutes.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
