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Lemon Pudding Cookies
These lemon slice cookies are a refreshing variation of my grandmother's sugar cookies. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. —Melissa Turkington, Camano Island, Washington
Ingredients
- 1/2 cup unsalted butter, softened
- 1 package (3.4 ounces) instant lemon pudding mix
- 1/2 cup sugar
- 1 large egg, room temperature
- 2 tablespoons 2% milk
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- ICING:
- 2/3 cup confectioners' sugar
- 2 to 4 teaspoons lemon juice
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.
Nutrition Facts
1 cookie: 110 calories, 4g fat (2g saturated fat), 18mg cholesterol, 99mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.
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