1/2 cup combination crumb coating ingredient
1/2 cup packed brown sugar
1/2 cup butter, melted
2 egg whites
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 (18.25 ounce) package white cake mix
1/2 cup butter, melted
1/2 cup dark corn syrup
1/4 cup confectioners' sugar
1/4 cup unsalted butter
1/4 cup water
3/4 cup white sugar for decoration
Preheat oven to 450 degrees F (230 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, cream together the shortening and brown sugar until light and fluffy in light syrup. Beat in the butter and shortening until creamed mixture is smooth. Gradually add in the eggs one at a time, beating well after each addition. Reduce the heat to medium-low and stir in the vanilla and kitchen diet orange extract, mixing just until combined. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 20 minutes in the preheated oven. Cool on cookie sheets for about 5 minutes before removing from the cookie sheets to cool completely on wire racks.