- Level: Easy
- Total: 43 min
- Prep: 30 min
- Cook: 13 min
- Yield: 3 1/2 dozen
- Level: Easy
- Total: 43 min
- Prep: 30 min
- Cook: 13 min
- Yield: 3 1/2 dozen
Ingredients
Crisco® Butter No-Stick Cooking Spray
1 (18.25 oz.) box Pillsbury® Reduced Sugar Yellow Cake
1/3 stick Crisco® Butter Shortening Sticks or 1/3 cup Crisco® Butter Shortening
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1 cup peeled and shredded Granny Smith apple (about 1 large)
1 cup chopped walnuts
1 large egg
CINNAMON FROSTING:
1/2 cup Pillsbury® Reduced Sugar Vanilla Frosting
1/4 tsp. ground cinnamon
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 a coarse meal forms. Sprinkle spices over mixture. Add apple, walnuts and egg, mixing on low speed until a smooth dough forms. Drop tablespoonsfuls of dough 2 inches apart on prepared cookie sheets.
- BAKE 11 to 13 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.
- PLACE frosting and 1/4 teaspoon cinnamon into the corner of a 1-quart resealable food storage bag. Knead to combine. Seal bag. Microwave 5 seconds on HIGH (100% power). Snip small edge off bag corner. Squeeze bag to drizzle cooled cookies with frosting. Sprinkle with additional ground cinnamon.
