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Prep Time: 35 Minutes Cook Time: 8 Minutes |
Ready In: 43 Minutes Servings: 6 |
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Cookies. Ingredients:
crisco butter nonstick cooking spray |
1 (18 1/4 ounce) package pillsbury reduced-sugar lemon cake mix |
1/3 cup crisco shortening, sticks |
1/4 cup water |
1 large egg |
1 cup chopped pecans |
2 tablespoons sugar |
1/4 cup finely chopped pecans |
1 large egg white, beaten |
Directions:
1. HEAT oven to 375°F Coat cookie sheets lightly with no-stick cooking spray.
2. COMBINE cake mix and shortening in a medium bowl with an electric mixer at medium speed until a coarse meal forms. Add water, egg and 1 cup chopped pecans, mixing on low, until dough comes together. Shape into 1-inch balls (makes about 60). Place 2 inches apart on prepared cookie sheets. Spray bottom of a cup with no-stick cooking spray. Flatten dough to 2 inches in diameter.
3. COMBINE sugar and 1/4 cup finely chopped pecans in a small bowl. Brush tops of dough with egg white. Sprinkle with pecan-sugar mixture.
4. BAKE 7 to 9 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.
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