Lemon Pudding Cookies

Directions

1. In a large bowl, cream butter, pudding mix and sugar until light and fluffy, 5-7 minutes. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
2. Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours.
3. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4. In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
5. To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator.