Preheat oven to 350 degrees F., rack in the middle position;
1 package (approximately 18 ounces) lemon cake mix, the size you can bake in a 9-inch by 13-inch cake pan
2 cups Cool Whip
1 large beaten egg (its okay to just whip it up in a glass with a fork)
1/2 cup powdered (confectioner’s) sugar in a separate small bowl (you don ’t have to sift it unless it’s got big lumps)
Combine dry cake mix, Cool Whip, and beaten egg in a large bowl. Stir until it’s well mixed.
Drop by teaspoon into the bowl of powdered sugar and roll to coat the cookie dough. Place the coated cookie drops on a greased cookie sheet, 12 cookies to each sheet.
Bake the cookies at 350 degrees F. for 10 minutes. Let them cool on the cookie sheets for 2 minutes or so, and then move them to a wire rack to cool completely.
1 package (approximately 18 ounces) lemon cake mix, the size you can bake in a 9-inch by 13-inch cake pan
2 cups Cool Whip
1 large beaten egg (its okay to just whip it up in a glass with a fork)
1/2 cup powdered (confectioner’s) sugar in a separate small bowl (you don ’t have to sift it unless it’s got big lumps)
Combine dry cake mix, Cool Whip, and beaten egg in a large bowl. Stir until it’s well mixed.
Drop by teaspoon into the bowl of powdered sugar and roll to coat the cookie dough. Place the coated cookie drops on a greased cookie sheet, 12 cookies to each sheet.
Bake the cookies at 350 degrees F. for 10 minutes. Let them cool on the cookie sheets for 2 minutes or so, and then move them to a wire rack to cool completely.
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