Double Lemon Pudding Cookies Food

LEMON PUDDING COOKIES

Steps:

• In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.
• In bowl of a stand mixer, cream together the softened butter and sugar on medium high, until light and fluffy, at least 3 minutes.
• Add pudding mix and beat until incorporated. Add eggs and lemon extract, blending well.
• Slowly add in the flour mixture. Using rubber spatula, fold dry and wet ingredients together just until fully incorporated. Add the white chips and mix into the dough. If it gets too hard to mix, use clean hands to work the dough, as dough will be a bit sticky. Cover tightly and chill in fridge for at least 1 hour.
• Meanwhile, make the glaze by combining glaze ingredients in a bowl and stirring until mixture is smooth and has a glaze-like consistency.
• Preheat oven to 350F. Line baking sheets with parchment paper. Form 1 inch balls of dough and place on parchment-lined baking sheet. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don't over bake.
• Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling. Drizzle glaze onto cooled cookies.

LEMON PUDDING COOKIES

Steps:

• Cream together sugar and butter. Add egg and milk.
• In separate bowl, combine sour cream, pudding mix, salt and soda.
• Add flour and sour cream to butter mixture, mixing until smooth.
• Mix in white chocolate chips and lemon zest. Add 1 drop of yellow food coloring if desired.
• Drop by rounded tablespoonfuls onto greased cookie sheet.
• Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!

DOUBLE LEMON PUDDING COOKIES

Steps:

• Preheat the oven to 350°F, and line two baking sheets with parchment paper or Silpats.
• In a medium bowl, whisk together the flour, baking powder, salt, and zest. In a separate bowl, whisk together the butter, eggs, and vanilla. Add in the sugar, mixing until thoroughly incorporated. Stir in the pudding mix. Add in the flour mixture, stirring just until incorporated. (Optional: Chill for 30 minutes for thicker cookies that do not spread during baking.)
• Drop the cookie dough into 22 rounded scoops onto the prepared baking sheets. (If the cookie dough was chilled, flatten slightly.) Bake at 350°F for 10-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

LEMON SLICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.