Apology for not remembering where I got the original recipe for "Lemon
Burst Cake Cookies" fresh made today that family and my Marines rave
about. These are just a teensy bit tedious to make, though only
because of the sugaring one at a time. First time I made them had me
thinking of different flavor combos, which I did bake batches of that
were also quite good. My imaginations for others worked out quite
well: Use an Orange Cake Mix, adding 1/2 tsp. cinnamon and 1/4 tsp.
ground ginger. Use a Spice mix, adding fresh nutmeg zest and 1/4 tsp.
ancho chili powder. For whatever you may want to try, start with
instruction for....

Lemon Burst Cake Cookies

1 pkg. lemon cake mix
1 lg. egg
8-ounce container of Cool Whip
Confectioners sugar

In a medium or large metal bowl, lightly whisk the egg and Cool Whip
together. Fold this and the cake mix together completely. Using an
"eating" teaspoon, spoon a rounded amount of dough into a small bowl
of powderedm sugar, coating all around, then space the cookies-to-be
on parchment-lined baking sheet to bake agt 350F for 12 minutes (10 to
13 minutes, careful not to over-bake). Cool cookies on the parchment
paper before storing, covered to at room temp.

Reason to use the metal bowl is for easier, cleaner folding...the
batter is this and a bit sticky. I also found good use for a thin
metal knife to "scrape" these off the parchment because they can be
stickers here and there.

Enjoy if you care to, Picky