Lemon Blueberry Crisps



1 Lemon Cake Mix

1/3 cup CriscoŽ All-Vegetable Shortening

1/4 cup water

1 large egg

3/4 cup dried blueberries

1/2 cup Lemon Frosting


 Preheat oven to 375°F. Coat cookie sheets lightly with no stick cooking spray.


Combine cake mix and shortening in medium bowl with an electric mixer at medium speed until a coarse meal forms. Mixing on low, add water, egg and dried blueberries until blended. Shape dough into 1-inch balls (makes about 60). Place 2-inches apart on prepared cookie

sheets. Spray bottom of a cup with no-stick cooking spray. Flatten dough to 2 inches in diameter. Bake 5 to 7 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.Spread a thin layer of frosting onto warm cookies to form

a glaze.



5 dozen


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