I went to a get-together about a month ago (they have lots of those around here…) and took these. They were the hit of the party that ended up with me writing down the recipe 5 times and there were precisely zero left.
This is a great cookie to make for summer time (with my love of lemon-anything – anytime!) or when you want to bring your fancy plate back home that day. I found this recipe here.
They are light, not overly sweet and taste great with coffee or tea. I made these before finding out I had Celiac Disease so I got quite ill after eating them (I usually did when I cheated… that should have been my first clue), so I can no longer have them. But, next time, because there will be a next time… I will sub out the regular cake mix with a GF version. Easy.
1 box- lemon cake mix
1 container- Kool-Whip
Preheat oven to 350 degrees
Spray baking sheet with non-stick spray
Mix lemon cake mix, Cool-Whip and egg together in a large bowl with beaters. (This will fluff up big when mixed.)
Spoon out small amount of mixture into hands by about 2 teaspoon full or use a small ice-cream scoop. (I just rolled them with my hands)
Roll each of them in a bowl of powdered sugar
Place on the baking sheet 2 inches apart and bake for 8 minutes. Allow to cool and enjoy!