1 box Betty Crocker Super Moist Lemon cake mix
1/3 c. shortening
1/3 c. butter or margarine
1 egg
1 container of Betty Crocker Lemon rich and creamy (not whipped) frosting (I tried another brand of lemon frosting and it was not nearly as good as this one)
Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, shortening, butter and egg on medium speed about 2 minutes or until blended.
Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 9 to 12 minutes or until light brown around edges. Cool 1 minute; remove from cookie sheet; cool completely. Frost with frosting. Store covered.
Bake 9 to 12 minutes or until light brown around edges. Cool 1 minute; remove from cookie sheet; cool completely. Frost with frosting. Store covered.
Rolled Cookies: Divide dough into 4 equal parts; roll each part 1/8 inch thick on lightly floured surface with cloth-covered rolling pin. Cut into desired shapes. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown around edges.
MY CHANGES
Only one alteration - serve the cookies slightly chilled. I usually refrigerate mine for a couple hours (up to a day). Also, I wouldn't over-cook these. They are best when soft.
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