Prep Time 30m
Cook Time 9m
Ready Time 75m
Yield 5 dozen cookies (60)


Ingredients
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Lemon Flavored Premium Cake Mix
  • 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • OR 1/3 cup Crisco® All-Vegetable Shortening
  • 1/4 cup water
  • 1 large egg
  • 3/4 cup dried blueberries
  • 1/2 cup Pillsbury™ Creamy Supreme® Lemon Flavored Frosting
Preparation Directions
  • Step 1Heat oven to 375°F. Coat cookie sheets lightly with no-stick cooking spray.
  • Step 2Combine cake mix and shortening in medium bowl with an electric mixer at medium speed until a coarse meal forms. Mixing on low, add water, egg and dried blueberries until blended. Shape dough 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.
  • Step 3Bake 5 to 7 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.
  • Step 4Spread a thin layer of frosting on warm cookies to form a glaze.
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