Lemon Crisps

1 lemon cake mix
1 small box lemon Jello
1/3 cup vegetable oil
2 eggs
1/4 cup sugar
1 cup powdered sugar
2-3 tablespoons lemon juice

Heat oven to 375 F. In large bowl, combine cake mix, Jello, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place two inches apart on ungreased cookie sheets. Place sugar in shallow dish. Dip bottom of glass in sugar and flatten cookies to 1/4 inch thickness.

Bake 5-7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
In small bowl, combine powdered sugar and lemon juice until smooth. Drizzle over cookies. Yields about 4 dozen cookies.