Glazed Lemon Blueberry Crisps

Prep Time: 30 minutes
Cook Time: 9 minutes
Yield: about 5 dozen

Ingredients:

Crisco® Butter No-Stick Cooking Spray
1 (18.25 oz.) package Pillsbury® Reduced Sugar Lemon Cake
1/3 cup Crisco® All-Vegetable Shortening Sticks
1/4 cup water
1 large egg
3/4 cup dried blueberries
1/2 cup Pillsbury® Reduced Sugar Lemon Frosting

Preparation Directions:

1. HEAT oven to 375° F. Coat cookie sheets lightly with no-stick cooking spray.

2. COMBINE cake mix and shortening in a 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.

3. BAKE 5 to 7 minutes or until edges are light golden brown. Cool for 1 minute. Remove to cooling rack.

4. SPREAD a thin layer of frosting onto warm cookies to form a glaze.