"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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