Lemon Whippersnappers

Benjamin and I stayed in Dallas this Easter.  In the four years of our marriage, this was our first holiday celebration to not head home to Houston.  On Friday, Ben and Sam came over for dinner.  We were in charge of a vegetable and dessert.  Since I knew I was going to be cleaning, I wanted something that would be quick and tasty.  After looking online for some Easter related desserts that looked adorable, but took forever, I started looking at the blogs in my reader to see if anything popped out.  And I found a winner!

Ingredients

1 box of lemon cake mix

1 tub of cool whip

1 egg

powdered sugar galore

Directions

Preheat the oven to 350.

Grease cookie sheets.

Combine cake mix, egg and cool whip into a large bowl.  Mix well.  The mixture will become fluffy and sticky in texture.  

Pour a generous amount of powered sugar into a bowl or onto a plate.

Spoon out globs of the batter at a time and roll each glob into a ball on the powered sugar.  Place onto cookie sheet.

Bake cookies from 10-15 minutes.  I baked mine for 12.

Take off of cookie sheet and leave to cool.

Eat plain or with ice cream and chocolate syrup!

Thanks Katie for posting this recipe!  The cookies are right amount of lemon taste and where a huge hit!

For a printable version, click here.