Sunday, April 8, 2012

Lemon Cool Whip Cookies

2 Weight Watchers Points Plus
36 Cookies
Serving Size=1 cookie

1 container Fat Free Cool Whip (I used Lite, since I substituted Egg Beaters for the eggs)
1 box lemon cake mix
2 eggs (used Egg Beaters)
1/2 cup powdered sugar

In a large mixing bowl, stir together the eggs and cool whip. Add the lemon cake mix and blend well. Chill in the refrigerator for 30 minutes. The dough is very sticky!

Preheat the oven to 350 degrees.

Place the powdered sugar in a small bowl. Drop into the powdered sugar using a teaspoon and roll to coat dough. Place on a cookie sheet. Bake for 10-11 minutes and let cool.

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