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Lemon Cherry Chews

1 box (18.25 ounces) moist lemon cake mix
2 1/2 cups frozen whipped topping, thawed
1 large egg
1 tablespoon grated lemon peel
1 jar (10 ounces) maraschino cherries, chopped, well drained
Confectioners sugar

1. Preheat oven to 350ºF.
2. Combine cake mix, whipped topping, egg and lemon peel. Stir until well combined. Stir in cherries.
3. Drop by rounded teaspoonfuls 2 inches apart on well greased or sprayed cookie sheets. Dust with confectioners sugar.
4. Bake 12 to 14 minutes or until lightly browned. Cool on cookie sheet 1 minute. Carefully remove and cool completely on wire rack. Store in tightly covered container at room temperature.

Makes about 2 dozen.

*Note: Use regular whipped topping only.

Recipe and photograph provided courtesy of the Cherry Marketing Institute.

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