Lemon Pecan Crisps

• crisco butter nonstick cooking spray
• 1 (18 1/4 ounce) packagepillsbury reduced-sugar lemon cake mix
• 13 cup Crisco shortening, sticks
• 14 cup water
• 1 large egg
• 1 cup chopped pecans
• 2 tablespoons sugar
• 14 cup finely chopped pecans
• 1 large egg white, beaten

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.

cake mix, shortening, water, egg, pecans, sugar, pecans, egg white

Taken from www.food.com/recipe/lemon-pecan-crisps-314634 (may not work)