Prep Time 30m
Cook Time 13m
Ready Time 90m
Yield 3 1/2 dozen


Ingredients
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Sugar Free Classic Yellow Premium Cake Mix
  • 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup peeled and shredded Granny Smith apple (about 1 large)
  • 1 large egg
  • 1 tablespoon water
  • 1 cup chopped walnuts
CINNAMON FROSTING
  • 1/2 cup Pillsbury™ Creamy Supreme® Sugar Free Vanilla Flavored Frosting
  • 1/4 teaspoon ground cinnamon
Preparation Directions
  • Step 1Heat oven to 375°F. Coat baking sheets with no-stick cooking spray.
  • Step 2Combine cake mix, shortening, cinnamon, ginger and cloves in large bowl with electric mixer on medium speed until coarse crumbs form. Add apple, egg and water, mixing on low speed until dough forms. Stir in walnuts. Drop by level tablespoonfuls, 2 inches apart, onto prepared baking sheets.
  • Step 3Bake 12 to 14 minutes or until edges are light golden and cookies are set. Cool 1 minute. Remove to wire rack to cool completely.
  • Step 4Place frosting and 1/4 teaspoon cinnamon in small heavy-duty resealable plastic bag. Knead to combine. Seal. Microwave 5 seconds on HIGH. Knead to blend. Cut very small corner off bag. Drizzle frosting over cookies. Let stand 15 minutes or until frosting is set.
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