"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lemon Whippersnaps Recipe

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This recipe for Lemon Whippersnaps, by , is from The Forbes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Sawinski
Added: Monday, April 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (17 1/4 oz.P Pillsbury lemon cake mix
2 cups (4 1/2 ox. carton) frozen whipped topping, thawed
1 egg
Powdered sugar

Directions:
Directions:
Grease cookie sheets. Combine cake mix, whipped topping and eggs in a large bowl. Stir until well mixed. Drop by teaspoon into powdered sugar; roll to coat. Place 1 1/2 inches apart on cookie sheet. Bake at 350 10-15 minutes. Cool

Number Of Servings:
Number Of Servings:
4 dozen cookies

 

 

 

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