Butter Pecan Crisps

Name: Butter Pecan Crisps
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H43M0.000S
Yield: 3 1/2 dozen cookies
Ingredients: Crisco® Butter No-Stick Cooking Spray; 1 (18.25 oz.) pkg. Pillsbury® Reduced Sugar Yellow Cake; 1/3 stick Crisco® Butter Shortening Sticks or 1/3 cup Crisco® Butter Shortening; 1/4 cup cold water; 1 large egg; 2/3 cup chopped pecans; 2 tbsps. sugar; 1/4 cup finely chopped pecans; 1 large egg white, beaten

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Level: Easy
Total: 43 min

Prep: 35 min
Cook: 8 min

Yield: 3 1/2 dozen cookies

Level: Easy
Total: 43 min

Prep: 35 min
Cook: 8 min

Yield: 3 1/2 dozen cookies

Directions

HEAT oven to 375 degrees F. Spray cookie sheets with no-stick cooking spray.
COMBINE cake mix and shortening in a medium bowl with an electric mixer at medium speed until coarse meal forms. Add water, egg and 2/3 cup pecans, mixing on low until dough comes together.
SHAPE dough into forty-two 1-inch balls. 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, spraying cup as needed.
COMBINE sugar and finely chopped nuts in a small bowl. Brush unbaked cookies with egg white. Sprinkle with sugar-pecan mixture.
BAKE 6 to 8 minutes or until edges are light golden brown. Cool 1 minute. Remove to cooling rack.