Servings: 24 cookies
Equipment
- 1 Cuisinart Handheld Mixer beaters attachment
- 2 Nonstick Baking Cookie Sheets
Ingredients
- ½ cup unsalted butter softened
- 1 3.4 oz pkg instant lemon pudding mix
- ½ cup granulated sugar
- 1 large egg
- 2 Tbsp 2% milk any milk works
- 1 ½ cup unbleached all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- 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 the oven to 375°F. Unwrap and cut dough crosswise into ½" slices. Place 1" apart on ungreased baking sheets. Bake until edges are light brown, 8 - 10 minutes. Cool on pans for 2 minutes. Remove to wire racks to cool completely.
- NOTE: 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.To Freeze: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut them into slices. Bake as directed, increasing time by 1 - 2 minutes.
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