Glazed Lemon Blueberry Crisps
OR 1/3 cup All-Vegetable Shortening
1/4 cup water
1 large egg
3/4 cup dried blueberries
HEAT oven to 375°F. Coat cookie sheets lightly with no-stick cooking spray.
COMBINE 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.
BAKE 5 to 7 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.
SPREAD a thin layer of frosting on warm cookies to form a glaze.
Serving Size (1 crisp), Calories 60 (Calories from Fat 20), Total Fat 3g (Saturated Fat 1g, Trans Fat g), Cholesterol 5mg, Sodium 65mg, Total Carbohydrate 10g (Dietary Fiber g, Sugars 6g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.