Tuesday, April 15, 2008

Lemon Coolers (a la Andrea)

  • 1 18.25-ounce package lemon cake mix
  • 1 8-ounce container frozen whipped topping, thawed (like Cool Whip)
  • 1 egg
  • 1 teaspoon lemon zest
  • 2 cups confectioners’ sugar

  1. Preheat oven to 350 F.
  2. Mix together cake mix, whipped topping, lemon zest and egg. The batter will be very sticky.
  3. Just be patient as you drop by teaspoonfuls into bowl of confectioners’ sugar and coat.
  4. Shape into balls.
  5. Bake for 12-14 minutes. Do not allow to brown.
  6. Best the second day provided they are stored in an airtight container once cooled.
Yield: 36 cookies.

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