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Lemon Pudding Cookies
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1 cup baking mix (like Bisquik)
1 (3.40 ounces) package instant lemon pudding
1 large egg, beaten to blend
1/4 cup vegetable oil
sugar
Preheat oven to 350°F.
Mix all except sugar together in large bowl until dough forms. Roll dough into 1-inch balls.
Place balls 2 inches apart on greased 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. Store cookies in airtight container.
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