lemon pudding cookies
- Categories
- October 199
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Buttermilk baking mix |
| 1 pack | Instant lemon pudding; (3.4-ounce) |
| 1 large | Egg; beaten to blend |
| ¼ cup | Vegetable oil |
| Sugar |
Preheat oven to 350F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl until dough forms. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Dip flat-bottom glass into sugar.
Press glass onto dough ball and flatten into ¼-inch-thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10 minutes. Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store cookies in airtight container.) Makes about 20.
Bon Appetit October 1992
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Converted by MM_Buster v2.0l.
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