Total Time
43mins
Prep 35 mins
Cook 8 mins

Cookies! From the Crisco website.

Ingredients Nutrition

  • crisco butter nonstick cooking spray
  • 1 (18 1/4 ounce) packagepillsbury reduced-sugar lemon cake mix
  • 13 cup Crisco shortening, sticks
  • 14 cup water
  • 1 large egg
  • 1 cup chopped pecans
  • 2 tablespoons sugar
  • 14 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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