Lemon Pudding Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 (3.4 oz) package lemon pudding mix
• 2 eggs
• 2 tablespoons lemon zest (2 lemons, but only use the dark yellow part!)
• 1 tablespoon lemon juice
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 ¼ cups all-purpose flour

Instructions

1. Whisk together flour, baking soda, pudding mix and salt in a medium bowl and set aside.
2. Cream together butter and sugar in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add eggs, lemon zest, and lemon juice, and beat until well combined.
3. Slowly add the flour mixture, beating until just combined after each addition.
4. Refrigerate dough at least 4 hours. To achieve the height of the cookies pictured, I actually rolled them into 1-inch balls, froze the dough balls for approximately 20 minutes and then baked them.
5. Preheat the oven to 350°. Bake 8-10 minutes or until the edges have started to lightly brown and the tops are set. [If you freeze the dough it will take several more minutes to cook –just watch them!]

Notes:

https://cheflindseyfarr.com/2014/05/lemon-pudding-cookies/

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