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“Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie – if you can spot them before they're gone!”
READY IN:
43mins
SERVES:
42
YIELD:
3 1/2 dozen
UNITS:
US

Ingredients Nutrition

  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 (18 1/4 ounce) box Pillsbury® Reduced Sugar Yellow Cake
  • 13 stick Crisco® All-Vegetable Shortening Sticks or 13 cup Crisco® Butter Shortening
  • 1 teaspoon ground cinnamon
  • 12 teaspoon ground ginger
  • 18 teaspoon ground cloves
  • 1 cup peeled and shredded granny smith apple (about 1 large)
  • 1 cup chopped walnuts
  • 1 large egg
  • CINNAMON FROSTING
  • 12 cup frosting
  • 14 teaspoon ground cinnamon

Directions

  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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