Issue Date: January, 2011
Serves: Makes about 48 cookies
Pairings:
Courtesy of: Holly Clegg for Louisiana Cookin'

Ingredients:

• 1 18.25-ounce box devil’s food cake mix
• 1 large egg
• 1 8-ounce container fat-free frozen whipped topping, thawed
• 1/4 cup confectioner’s sugar

Instructions:

Preheat oven 350°F. Coat baking sheet with nonstick cooking spray. In a bowl, mix together cake mix, egg, and whipped topping by hand. The batter will be sticky. Spread confectioners’ sugar on plate. Form teaspoon-sized balls with dough and roll in confectioners’ sugar. Bake for 10 to 12 minutes.

Spicy Advice: For loaded cookies, add 1/2 cup dark chocolate chips and 1/2 cup pecans to the mixture.