|Lemon cake mix||19 Ounce (1 Package, 18 To 19 Ounce)|
|Egg||1 , slightly beaten|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
Preheat oven to 375°F.
Combine cake mix, egg, oil and water in Classic 2-Qt Batter Bowl.
Stir until thoroughly combined (mixture will be dry).
Chop pecans with Food Chopper; stir into dough.
Using small Stainless Steel Scoop, drop dough 2 inches apart on Baking Stone.
Bake 13 minutes or until lightly browned.
Let cool 3 minutes.
Then transfer to Non-Stick Cooling Rack.
Remove 1 teaspoon zest from lemon, using Lemon Zester/Scorer.
Use Lemon Aid to remove 1 to 2 tablespoons juice from lemon.
Whisk lemon zest, lemon juice and sugar in a small mixing bowl.
Drizzle glaze on cooled cookies.
Serving size: Complete recipe
Calories 4003 Calories from Fat 2660
% Daily Value*
Total Fat 212 g326%
Saturated Fat 32.4 g161.9%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 3444.9 mg143.5%
Total Carbohydrates 503 g167.7%
Dietary Fiber 21.5 g85.8%
Sugars 313.2 g
Protein 25 g50.9%
Vitamin A 5.9% Vitamin C 75.6%
Calcium 85.7% Iron 66.4%
*Based on a 2000 Calorie diet