|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.