|1 cup||Buttermilk baking mix|
|1 pack||Instant lemon pudding; (3.4-ounce)|
|1 large||Egg; beaten to blend|
|¼ cup||Vegetable oil|
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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