Fudge Snowtops
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5 dozen 2-inch cookies N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (18.25-ounce) package devil's food cake mix 2 large eggs 1-3/4 cups thawed frozen whipped topping
1/2 cup powdered sugar, sifted



1 Place cake mix, eggs and whipped topping in a large mixing bowl. Blend with an electric mixer on low speed 30 seconds. Stop machine and scrape down sides of bowl with a rubber spatula. Increase mixer speed to medium and beat 1 to 2 minutes more, or until dough is smooth and thick. Cover bowl with plastic wrap and place in refrigerator to chill 30 minutes.
2 Spoon powdered sugar in a shallow dish. Remove dough from refrigerator. Spoon out teaspoonfuls of batter and gently roll into balls between palms. Place balls in dish of powdered sugar and roll around with fingertips until coated with sugar. Coat only as many cookies as you'll bake at one time. Place balls about 2 inches apart on ungreased cookie sheets. Bake on center rack in preheated 350-degree oven (if your oven cannot accommodate 2 cookie sheets on center rack and one on center rack and rotate halfway through baking time) about 10 to 12 minutes, until cookies puff up and are firm around edges, but still soft in middle. Remove from oven. Let cookes rest on cooke sheets 2 minutes. Use a metal spatula to transfer to wire racks and allow to cool completely, 15 minutes. Repeat process with remaining cookie dough.

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