Guest guest Posted April 12, 2009 Report Share Posted April 12, 2009 I have a great cookie recipe that is incredibly easy and good (thanks to Joanne Fluke for her books and recipes), but it calls for Cool Whip and other than animal products, we don't eat chemicals. Sooooooooooo what's in that sludge, er....dessert topping....and do you guys think it would work as well with whipped cream? I don't have any agar to stabilize it and really don't feel much like experimenting. Lemon Whippersnappers from The Candy Cane Murders, by Joanne Fluke Preheat oven to 350, use middle rack Can use any flavor cake mix you like 1 package lemon cake mix (about 18 ounces) 2 cups Cool Whip (measure this) 1 large egg, beaten ½ cup Confectioner’s sugar (powdered) (if you can't read that tiny print, it is one half of one cup of Confectioner's Sugar, but I just dumped a little into a bowl and used it.) Combine cake mix, Cool Whip and beaten egg in bowl, stirring until mixed. Drop teaspoons of dough onto Confectioner’s sugar, rolling dough around till covered. Place cookie drops onto a greased (or sprayed with Pam) cookie sheet, 12 to cookie sheet. Bake at 350* for 10 minutes. Let them cool on cookie sheet for 2 minutes, then remove from cookie sheet to finish cooling on cooling rack. Makes about 4 dozen cookies. Since sending this recipe to my best friend two days ago, she's made vanilla, lemon and chocolate cookies with mini chocolate chips thrown in and now hates me because she loves the cookies but her waistline doesn't. I love this lady's books and each one has a good number of recipes in it. Hugs and Happy Easter to all, Jeanne in GA Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.