Recipes

[LuvAutumn]

I remember making these cookies with my grandmother! Yummy!!! She chilled the batter for at least a couple of hours and at times even overnight. This helped make the dough less sticky to work with.

Lemon Whipper Snapper Cookies

1 pkg lemon cake mix

2 cups Cool Whip, thawed

Zest of 1 lemon (optional)

1 egg

1/2 cup confectioners sugar

Preheat oven to 350.

Combine cake mix, Cool Whip, egg and lemon zest. Stir until well mixed. Chill for 2 hours or overnight. Can also put dough in freezer! Form tablespoons of dough into 1 inch balls and roll in sugar. Place on a greased cookie sheet about 2 inches apart.

Bake 10-12 minutes...until set, but not browned.

I usually add a little more powdered sugar when they are done baking, using a shaker, but it isn't necessary. Let cool