Ingredients

• Crisco® Butter No-Stick Cooking Spray
• 1 (18.25 oz.) pkg. Pillsbury® Reduced Sugar Yellow Cake
• 1/3 stick Crisco® Butter Shortening Sticks or 1/3 cup Crisco® Butter Shortening
• 1/4 cup cold water
• 1 large egg
• 2/3 cup chopped pecans
• 2 tbsps. sugar
• 1/4 cup finely chopped pecans
• 1 large egg white, beaten

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Instructions

1. HEAT oven to 375 degrees 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 coarse meal forms. Add water, egg and 2/3 cup pecans, mixing on low until dough comes together.
3. SHAPE dough into forty-two 1-inch balls. 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, spraying cup as needed.
4. COMBINE sugar and finely chopped nuts in a small bowl. Brush unbaked cookies with egg white. Sprinkle with sugar-pecan mixture.
5. BAKE 6 to 8 minutes or until edges are light golden brown. Cool 1 minute. Remove to cooling rack.