Think about that. And me with only two freezers.
Anyway, here's the first of the batch. I've been wanting to try this recipe for a long time, and I picked up this cookbook in 1991. The recipe is not unique to this particular book, as I've seen these "Cool Whip cookies" popping up all over. Yep, I said Cool Whip.
Luscious Lemon Drops
1 - 18 1/4 oz. paclage lemon cake mix
half of an 8 oz. container Cool Whip, thawed
1 egg, beaten
juice and grated peel of one large lemon
1/2 cup confectioner's sugar, sifted
Preheat oven to 350 degrees.
Grease, spray, or two line baking pans with a silpat. Drop the dough by teaspoons (I used my smallest scoop) into the confectioner's sugar, turning to coat well. Place the balls, 1 1/2 inch apart, on the prepared baking sheets. Bake in the preheated oven for 12 minutes, or until the cookies are done. They should be firm to the touch, and if you break one open, it should not be overly moist, and you should be able to see the interior crumb. Remove from the baking sheet immediately and let cool on wire racks. This makes 48 cookies - 24 to each baking sheet.
Once they are cool, I put them on a clean baking sheet, single layer, and put them into the freezer, uncovered. I leave them overnight, and the next day, transfer them to a freezer bag. If you plan on enjoying these right away, don't bother with this step. These are delicate, although they scream lemon, and a very nice edition to a cookie platter.