Lemon Whippersnaps
Lemon Whippersnaps is an easy dinner. Made with 1 (17 1/2 oz.) pkg. pillsbury lemon cake mix, 2 c. (4 1/2 oz. carton) frozen whipped topping, thawed, 1 egg and 1/2 c. sifted powdered sugar, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
👨🍳 Instructions
Preheat oven to 350°.
Grease cookie sheets. Combine cake mix, whipped topping and egg in a large bowl. Stir until well blended. Drop by teaspoon into powdered sugar. Roll to coat.
Place 1 1/2-inches apart on cookie sheet.
Bake at 350° for 10 to 15 minutes until light golden brown.
Remove from cookie sheet and cool.
Yields 4 dozen.
🍷 Perfect Pairings
Complete your meal with these
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