This recipe was given to me by my former boss' wife. She would bring them into OPLIN at Christmas and I would enjoy them a little more than I should. It was embarrassing.
Mine didn't turn out as lemony as hers, as crinkled as hers, or even as yellow as hers.
Looks like I am going to have to try again using another brand of cake mix.
Sad...sad...sad.
I am also not sure why they would be called "low fat." Because there is no butter or milk?
Ingredients
1 box lemon cake mix (any kind - this time I used Betty Crocker Super Moist)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar
Instructions
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoons and roll in powdered sugar.
I am also not sure why they would be called "low fat." Because there is no butter or milk?
Ingredients
1 box lemon cake mix (any kind - this time I used Betty Crocker Super Moist)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar
Instructions
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoons and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet.
by Andrew
I am not normally a lemon fan, but these are the best cookies in the world.
Note from Bobbi - If he ever tastes the REAL good ones, I will have to fight him for them.
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