Ingredients
1 (18.25 ounce) package lemon cake mix
2 cups frozen whipped topping, thawed
1 egg, beaten
1/2 cup confectioners' sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Stand mixer for bread dough, pastry, meringues, butter churning
Compact sous vide circulator with app — Bluetooth control, 1100W
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Stand mixer for bread dough, pastry, meringues, butter churning
Compact sous vide circulator with app — Bluetooth control, 1100W
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In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic). Preheat oven to 350 degrees F (175 degrees C). Form tablespoons of dough into one inch balls and roll them in the confectioners' sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart. Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.