Lemon Whipper Snapper Cookies Food

LEMON WHIPPERSNAPPERS, SINCE WE ARE ALL YOUNG AT HEART!

Steps:

• Mix cake mix, egg and whipped topping.
• Roll into balls (slightly smaller than ping-pong balls).
• Dip in powdered sugar and place on greased baking sheet.
• Bake at 350 for 10-12 minutes.
• You may also try other flavors-- orange or even white cake mix are very good.

LEMON WHIPPERSNAPPERS

Steps:

• 1. In a large bowl, combine cake mix, lemon zest, whipped topping, and egg; mix well. Chill dough 30 minutes (which makes it easier to shape the dough).
• 2. Preheat oven to 350°F. Coat baking sheets with cooking spray or line with parchment paper; set baking sheets aside.
• 3. Shape dough into 1-inch balls. Roll each dough ball in confectioners' sugar, and place on prepared baking sheet about 2 inches apart.
• 4. Bake 8 to 10 minutes, or until golden and the tops have a bit of a crackled appearance..
• 5. Cool 1 minute on baking sheets, then remove to wire racks to cool completely.

LEMON WHIPPERSNAPS

Steps:

• Mix the dry cake mix, cool whip and egg to form a cookie dough. Drop by spoonfuls into powdered sugar and roll.
• Bake at 350 degrees for 10-15 minutes.

LEMON WHIPPERSNAPPERS

Steps:

• 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.

WHIPPERSNAPPER COOKIES

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. Mix cake mix, egg and cool whip together. Roll into tablespoon size balls.
• 3. Roll balls into powdered sugar.
• 4. Place on greased cookie sheet and bake 10-12 minutes untill set but not brown,