1 c. Bisquick baking mix
1 pkg. (3 3/4 oz.) lemon instant pudding (dry)
1 tsp. grated lemon peel
1/4 c. vegetable oil
1 egg
Sugar Heat oven to 350 degrees. Mix all ingredients until dough forms a ball. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten each to 1/4 inch thickness with bottom of glass dipped in sugar. Bake until edges are delicate brown, about 8 minutes; cool. Frost with Lemon Butter Frosting (below), if desired. Makes about 2 1/2 dozen cookies. LEMON BUTTER FROSTING: 1 1/2 c. powdered sugar
3 tbsp. butter, softened
1/2 tsp. grated lemon peel
1-2 tbsp. lemon juice
1-2 drops yellow food color Mix powdered sugar and butter. Stir in lemon peel, lemon juice and food color; beat until frosting is of spreading consistency. PISTACHIO PUDDING COOKIES: Substitute 1 package (3 3/4 ounce) pistachio instant pudding for the lemon pudding; omit lemon peel. | 
