Prep Time 25m
Cook Time 10m
Ready Time 90m
Yield 4 dozen cookies

  • 1 package Pillsbury™ Moist Supreme® Sugar Free Classic Yellow Premium Cake Mix
  • 1/3 cup Crisco® Baking Sticks All-Vegetable Shortening
  • 2 tablespoons finely grated lemon peel
  • 1/4 cup fresh lemon juice
  • 1 large egg
  • 3/4 cup sweetened dried cranberries or dried blueberries
  • 1/2 cup Pillsbury™ Creamy Supreme® Sugar Free Vanilla Flavored Frosting
Preparation Directions
  • Step 1Heat oven to 375°F. Combine cake mix, shortening and lemon peel in large bowl with electric mixer on medium speed until coarse crumbs form. Add lemon juice, egg and dried cranberries. Mix until a smooth dough forms. Shape dough into 1-inch balls. Place 2 inches apart on baking sheets. Dip bottom of glass in flour; flatten cookies to 1/4-inch thickness.
  • Step 2Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes. Remove to wire rack to cool completely.
  • Step 3Place frosting in small heavy-duty resealable plastic bag. Seal. Microwave on HIGH for 5 seconds or just until soft. Knead gently to blend. Cut a very small corner off bottom of bag. Drizzle frosting over cookies. Let stand 15 minutes or until frosting is set.
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