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| LEMON PUDDING COOKIES | |
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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. | |
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recipe reviews #44598
Kathy (Washington) says:
These are really, really good! They make a tiny batch, though. I only got about 2 dozen, small cookies. I only had vanilla pudding mix and no lemon juice, so I put in 1 tsp. lemon extract instead. I frosted with buttercream frosting, also with 1 tsp. lemon extract added. Great, quick recipe!
#59592
Steven (Georgia) says:
Not a sophisticated recipe, but great none the less. I enjoy trying different variations with the different instant puddings available. Made butterscotch and topped with a homemade butterscotch icing. Just found some limited edition "turtle" instant pudding, and am making that, topping with caramel, then dipping the caramel in chopped nuts. Hope it turns out! Just too easy to do!
#135353
J Marsh (New Hampshire) says:
This is a delicious recipe for lemon cookies. Cookies are great even without frosting. Very easy and fast to make. I did double the recipe and even then it didn't make very many. Next time I will quadruple the recipe for cookies. Only need to double the frosting recipe.
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