Confetti Cake Batter Cookies

SUPPLIES & TOOLS:

Cookies:
• 1 box (15-1/4 ounces) white cake mix
• 2 eggs
• 1/2 cup (1 stick) butter, melted & slightly cooled
• 3 tablespoons Wilton Jimmies, divided
• 1/2 cup confectioner's sugar (optional)

Icing:
• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 1 teaspoon Wilton Imitation Clear Vanilla Extract
• 4 cups sifted confectioner's sugar (approximately 1 pound)
• 2 tablespoons milk or water
• Wilton Color Right Base Color

Use Color Right base colors and QuickCount color formulas to tint icing in the following shades:
• Summer Blue: 2 cups white icing + 40B
• Bold and Bright Yellow: 2 cups of white icing + 2O + 10Y.

DIRECTIONS:

Makes approximately 2-1/2 dozen cookies.
1. Preheat oven to 325°F. Prepare cookie slider with parchment paper.
2. In large bowl, stir together cake mix, eggs, butter, and 2 tablespoons jimmies until just combined. Drop by heaping tablespoons onto prepared cookie slider. Freeze for 15 minutes. Roll into balls. Space 2" apart on prepared cookie slider.
3. Bake 16-18 minutes or until centers of cookies are semi-firm to the touch. Cool cookies on pan on cooling grid 2 minutes. Remove from pan to cooling grid; cool completely.
4. For icing, in large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Slowly add milk and Wilton Color Right Base Color; beat at medium speed until light and fluffy.
5. Pipe or spread icing on cookies. Sprinkle remaining jimmies.