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Lemon Pudding Cookies

3.2

(7)

Recipe information

  • Yield

    Makes about 20

Ingredients

1 cup buttermilk baking mix
1 3.4-ounce package instant lemon pudding
1 large egg, beaten to blend
1/4 cup vegetable oil
Sugar

Preparation

  1. Preheat oven to 350°F. 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 1/4-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.)

TagsCookieDessertAmericanNut FreeQuickEasy5 Ingredients or FewerBakingBon Appétit
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