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Lemon Whippersnaps Recipe

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This recipe for Lemon Whippersnaps, by , is from Blended with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
From Alex's recipe box

Category:
Category:

Ingredients:  
Ingredients:  
1 (18 oz.) pkg. lemon cake mix
1 egg, beaten
2 cups regular Cool Whip - not fat free
cup powdered sugar

Directions:
Directions:
Combine cake mix, thawed Cool Whip and egg; mix until well combined. Drop by teaspoonful into powdered sugar. Roll in powdered sugar and then form a ball. (Don't roll into balls first as dough is very sticky and you will end up with cookie mix stuck to your fingers!) Place the cookies on a lightly greased cookie sheet.

Bake at 350 for 10 minutes, until cookies are set, but not browned. DO NOT OVERCOOK. Waiting for them to turn golden brown will make them rock hard.

Personal Notes:
Personal Notes:
This is one of my Gramma Leonard's recipes.

 

 

 

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