Butter Pecan Crisps
- Level: Easy
- Yield: 3 1/2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 68
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 11
- Sodium
- 45
- Total: 43 min
- Prep: 35 min
- Cook: 8 min
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
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.