Easter Funfetti Cookies
3 dozen cookies
1 (18.9 oz.) package Pillsbury® Easter Funfetti® Cake
1/3 cup Crisco® Pure Vegetable Oil
2 large eggs
1/2 (15.6 ounce) can Pillsbury® Easter Vanilla Funfetti® Frosting
Preheat oven to 375°F (177°C). Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour.
Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from baking sheets.
Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing.
High Altitude (above 3500 ft.): Add 1/2 cup flour to dry cake mix. Bake as directed above.
Store in tightly covered container.