QUICK LEMON CRISPS 
2 c. sifted flour
3/4 tsp. baking soda
Few grains of salt
3/4 c. shortening
1 c. sugar
2 pkg. lemon instant pudding mix
3 eggs, slightly beaten

Sift flour with baking soda and salt. Cream shortening. Add sugar and pudding mix. Cream until light and fluffy. Add eggs. Mix until well blended. Drop in teaspoon on greased baking sheet about 2 1/2 inches apart. Bake at 375 degrees for 8-10 minutes. Makes 6 dozen cookies.

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“LEMON CRISPS”

 

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