Lemon Cookies
Ingredients
The cookies
-
½
cup
butter, softened
-
1
package (3.4 ounces)
instant lemon pudding mix
-
½
cup
granulated sugar
-
1
large
egg, room temperature
-
2
tablespoons
milk
-
1½
cups
all-purpose flour
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
The icing
-
⅔
cup
powdered sugar
-
2 to 4
teaspoons
fresh lemon juice
Instructions
- Cream together the butter, pudding mix, and granulated sugar until light and fluffy.
- Add the egg and milk, mixing until incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly add the flour mixture to the wet ingredients until just combined.
- Divide the dough in half and roll each half into a 6-inch log, then wrap in parchment and refrigerate for about 3 hours.
- Preheat the oven to 375°F.
- Slice the logs into ½-inch thick slices and place them on ungreased sheet pans.
- Bake for 8 to 10 minutes until lightly golden, then cool on the pan for 2 minutes before transferring to a wire rack.
- Whisk together powdered sugar and lemon juice to make the icing, adjusting for drizzling consistency.
- Drizzle the icing over the cooled cookies and let it set.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
109
Total fat
4g
Total carbohydrates
17g
Total protein
1g
Sodium
96mg
Cholesterol
17mg
You might also like