| 1 | box Betty Crocker® SuperMoist® lemon cake mix |
| 1/3 | cup shortening |
| 1/3 | cup butter or margarine, softened |
| 1 | egg |
| 1 | container Betty Crocker® Whipped or Rich & Creamy lemon frosting |
| 1. | Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, shortening, butter and egg on medium speed about 2 minutes or until blended. |
| 2. | Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart. |
| 3. | Bake 9 to 12 minutes or until light brown around edges. Cool 1 minute; remove from cookie sheet; cool completely. Frost with frosting. Store covered. |
| Rolled Cookies: Divide dough into 4 equal parts; roll each part 1/8 inch thick on lightly floured surface with cloth-covered rolling pin. Cut into desired shapes. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown around edges. |
| No change. |
|
| Fun idea! Pick up a lemon-shaped cookie cutter from a cake decorator supply store or craft store. Make lemon cookies using the rolled cookie directions. Your cookies will shape up to their great taste. |
Nutrition Information:
160 ( 70); 8g ( 3g, 1 1/2g); 10mg; 140mg; 21g ( 0g, 14g); 0g 0%; 0%; 2%; 0% 1 1/2 ; 0 ; 1 1/2 1 1/2