Lemon Whippersnappers

Ingredients

• Servings: 3
• 1 (18.25 ounce) package lemon cake mix
• 2 cups frozen whipped topping, thawed
• 1 egg, beaten
• 1/2 cup confectioners' sugar

Recipe

• 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).
• preheat oven to 350 degrees f (175 degrees c).
• 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.
• bake 10 to 12 minutes until cookies are set, but not browned. cool on wire rack.