Well, Thanksgiving has passed — which means two things. First, the Christmas cookie baking season is upon us. Second, we’ve just eaten a lot of whipped toppings on pumpkin pie, pecan pie, or, in cases of extreme need, bark. So why not combine these two staples of the modern American experience?
Cool Whip Cookies
I’ve never made cookies using cake mix before. It seems like a tawdry shortcut, but some of my friends swear by cake mix-cookie recipes. This one looked interesting enough — and easy enough! — to make it onto my Christmas cookie list for this year.
Ingredients: 1 8-ounce container of Cool Whip whipped topping; 2 eggs; 1 18.25 ounce package of lemon cake mix; 1 teaspoon lemon juice; 1/3 cup of confectioner’s sugar.
Preheat oven to 350 degrees. Beat eggs and whipped topping together. Add the lemon cake mix and the lemon juice and continue beating until dough is fully mixed and thick.
Fill bowl with confectioner’s sugar. Drop teaspoons of cookie mixture into bowl and roll to coat. Bake cookies at 350 degrees for 8 minutes, then remove cookies to rack to cool.