• 42servings
  • 43minutes
  • 33calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B9, B12, H, D
MineralsIodine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. Crisco® Butter No-Stick Cooking Spray

  2. 1 (18 1/4 ounce) box Pillsbury® Reduced Sugar Yellow Cake

  3. 1/3 stick Crisco® All-Vegetable Shortening Sticks or 1/3 cup Crisco® Butter Shortening

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon ground ginger

  6. 1/8 teaspoon ground cloves

  7. 1 cup peeled and shredded granny smith apple (about 1 large)

  8. 1 cup chopped walnuts

  9. 1 large egg

  10. 1/2 cup frosting

  11. 1/4 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375°F Spray cookie sheets 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. 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.

  3. BAKE 11 to 13 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.

  4. 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 percent power). Snip small edge off bag corner. Squeeze bag to drizzle cooled cookies with frosting. Sprinkle with additional ground cinnamon.


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