Lemon Whippersnaps Food

LEMON WHIPPERSNAPS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees Grease cookie sheets. Combine cake mix, whipped topping and egg in a large bowl. Stir until well mixed. Use a teaspoon to drop into powdered sugar and roll to coat. Place 1 1/2" apart on cookie sheet. Bake for 10 - 15 minutes or until light golden brown. Cool before storing.

LEMON WHIPPERSNAPS

Steps:

• 1. grease cookie sheets. combine cake mix whipped topping and egg in large bowl, stir until mixed drop by teaspoon into powder sugar . place 1 1/2 inches apart on cookie sheet bake at 350 degrees about 15 min. till golden brown

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.

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.

MILE-HIGH LEMON PIE

Steps:

• Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
• To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
• Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
• Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
• Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
• To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
• Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.

LEMON WHIPPERSNAPPERS

Steps:

• 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.