Vegivore Eats | Whippersnappers (by Julia)

The summer is a time of constant invitations; folding tables and/or picnic blankets full of food and everyone expected to contribute in some culinary sense.  While picking up a bottle of booze is acceptable, so that you're not arriving empty-handed, why not change it up and bring some home-baked, flavorful lil cookies?  The crinkly, doughy treat known as Whippersnappers is not a new concept -- the four-ingredient last-minute host/ess's savior are something you might remember your Grandma making on a whim -- but their timeless nature makes them one of those recipes you'll want to tuck in your edibles arsenal for all parties and, uh, snacking purposes (hello, 2am).  Certainly worth taking a brief hiatus from my typical "eat your farmer's market greens" modus operandi to promote, Whippersnappers bake up in 11 minutes, and they're not just easy but a piece of cake -- the main ingredient of these four-ingredient darlings is boxed cake mix.

One thing that makes this comestible special is the fact that as long as you strive for the dough's initial texture and density (imagine stirring cold peanut butter), go ahead, get loose and add to the recipe.  Basil for strawberry cookies, coconut inside yellow ones, zest flecking the traditional lemon-flavored mixture -- there are a hundred different ways to play with this recipe and make it your own, that won't scientifically change the way it all comes together.  Be creative or keep it simple, this high-yielding (also high compliment-yielding) recipe is completely delicious and classic either way.

Funfetti, German Chocolate, Strawberry Supreme

WHIPPERSNAPPER COOKIES
Makes 2-4 dozen depending on size.


Preheat the oven to 350 degrees.

In a bowl, combine one standard box of cake mix with one beaten egg and 2 cups of thawed Cool Whip.  Mix well, until the dough is uniform.

Cover with plastic wrap and refrigerate several hours or overnight.

Roll the dough into balls anywhere from a teaspoon to a tablespoon, then roll in powdered sugar (about 1/3c on a plate will do just fine).

Bake on a greased/parchment-papered sheet pan - several inches apart - for 11 minutes.  Bake longer based on doneness preference or pull them at that point (when done, they still look slightly raw but have brown bottoms).

Cool for 5 minutes on the pan, then transfer to cool completely on a wire rack.