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Four ingredients is all it takes to whip up these delightful cookies.—Linda Barry, Dianna, Texas
Originally published as Lemon Snowflakes in Country Woman November/December 1992, p35
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Sep. 27, 2009 by gjretired
Good, but not very lemony even though I added one lemon's juice and rind.
Reviewed on Jan. 02, 2009 by neeron
I am a chocolate nut, so I was delighted how good they turned out. I used a plain lemon cake mix. I accidently under cooked some and they came out chewey. They were great too. My son wants me to make more.
Reviewed on Dec. 23, 2008 by hescot2
I have made a similar recipe for years. I use 1 cake mix (any flavor), 1 tub of Cool-Whip and 2 eggs.
Reviewed on Dec. 22, 2008 by mahcalabria
I took it to mean from the freezer section. That is what I used, and they came out great.
Reviewed on Dec. 18, 2008 by Gossamer
Does anyone know if the whipped topping is the non-dairy kind found in the freezer section or is the powdered kind, or regular whipped cream?
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