Lemon Pecan Crisps – a delicious recipe with cake mix, shortening, water, egg, pecans, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 375F 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.
3
Add water, egg and 1 cup chopped pecans, mixing on low, until dough comes together.
4
Shape into 1-inch balls (makes about 60).
5
Place 2 inches apart on prepared cookie sheets.
6
Spray bottom of a cup with no-stick cooking spray.
7
Flatten dough to 2 inches in diameter.
8
COMBINE sugar and 1/4 cup finely chopped pecans in a small bowl.
9
Brush tops of dough with egg white.
10
Sprinkle with pecan-sugar mixture.
11
BAKE 7 to 9 minutes or until edges are light golden brown.
12
Cool for 1 minute.
13
Remove to cooling rack.
433
kcal
Calories
30
g
Fat
38
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: crisco butter nonstick cooking spray, 1 (18 1/4 ounce) packagepillsbury reduced-sugar lemon cake mix, ⅓ cup Crisco shortening, sticks, ¼ cup water, and more.
Yes, Lemon Pecan Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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