Zucchini and Cream Thumbprint Cookies

Steps

• 1

  Heat oven to 375°F. In medium bowl, stir together cookie mix, butter, zucchini and whole egg until blended. Shape dough into 1 1/2-inch balls; place on ungreased cookie sheet. Press thumb into center of each cookie to make indentation.
• 2

  In large bowl, beat cream cheese, sugar and egg white with electric mixer on medium speed until smooth. Spoon 1 teaspoon cream cheese mixture in center of each cookie.
• 3

  Bake 8 to 12 minutes or until edges are golden brown and centers are set. Remove from cookie sheet to cooling rack; cool completely.
• 4

  In small microwavable bowl, microwave frosting uncovered on High about 30 seconds or until melted. Stir in cinnamon and almond extract. Spoon frosting into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle frosting over cookies. Sprinkle with walnuts. Let stand until frosting is set.