1Heat 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.
2In 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.
3Bake 8 to 12 minutes or until edges are golden brown and centers are set. Remove from cookie sheet to cooling rack; cool completely.
4In 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.