Lemon Whippersnapper Cookies

Here's another great recipe to consider for a cookie exchange!

These are so easy and you're gonna flip when you find out what is in this recipe!

Can you believe someone would ever think to put COOL WHIP into a cookie dough??

Believe it!

I've had a version of this recipe for years, though I admit I haven't made it but once before.

(I tend to be too busy trying NEW recipes!)

Then I came across this recipe at Aunt Nubby's Kitchen who
has them listed as Lemon Cookies...

And that they are...but I preferred my 'old' recipe name -
Lemon Whippersnappers.

Kinda catchy and inviting isn't it? 

The only difference in my 'old' recipe and this one in listed ingredients is the addition of the lemon juice & zest to this recipe - which gives it a little more zip & zing.

Anyway - this is a simple recipe - the dough does chill for an hour, so plan ahead and get some other things done while you wait.

If you like a tangy, soft & cake like cookie  - this one's for you!

LEMON WHIPPERSNAPPERS

1 (18.25 ozs) lemon cake mix

1 large egg

zest and juice from 1 lemon

(tip: heat in the microwave for about 10 seconds and you'll get more juice=)

1 (8 ozs) tub cool whip, thawed

About 3/4 c. powdered sugar

Preheat oven to 350. In large bowl, combine dry cake mix, egg, lemon juice and zest.  Mixture will be crumbly. Fold in the Cool Whip until well combined.  Batter will be sticky; cover and refrigerate for 1 hour.  Scoop batter out by spoonsful (I used my small Pampered Chef spring-loaded scoop and heaped the dough in it). Roll in powdered sugar. Place on prepared cookie sheet and bake 9 - 10 minutes or until lightly browned. (Mine didn't really brown, but I could tell they were done when they sprung back up when touched).

If you use teaspoonsful to measure the dough, you'll get about 40 cookies.  I got about 2-1/2 dozen.

L-L-L-Luscious Lemon!!

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