Sunday, May 31, 2015

Lemon Pudding Cookies

Making a batch of cookies is soothing to me, and I work with some expert treat eaters so I can always find a home for my baking. This week's offering is delicately flavored little morsels, lemony little puffs of goodness. They taste wonderful with ice cold milk, but coffee or tea would probably suit just as well. They are quick and easy and they bake up beautifully. I got 45 cookies from the recipe, for those of you who need to know.

Lemon Pudding Cookies

1/2 cup shortening
1/2 cup sugar
1 3.4-oz. package instant lemon pudding mix
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 375 degrees. In a large bowl (or stand mixer), cream shortening, sugar, and pudding mix. Beat in eggs. Blend in flour, baking soda, and salt. Using about a teaspoonful at a time, roll the dough into balls and place on an ungreased cookie sheet. I used my silicone baking mats, which I am partial to--they came out perfect! Bake 10 minutes (or a minute or two longer if your oven runs cool) or until just beginning to brown. Let cool on cookie sheet 5 minutes before removing to wire rack or parchment paper to finish cooling.

That's it! So easy. These cookies are good anytime, but I think they would make a perfect ending for a light luncheon or tea.

You can find this recipe and many more delicious treats in my book The Amish Baking Cookbook, which is sold in many fine stores, and online at Harvest House Publishers, CBD, Barnes and Noble, or Amazon:

It's Sunday afternoon. For most of us that means we are gearing up for the work week ahead. I'll say this: If you have a batch of these delicious cookies, the week will start out well!

Blessings to you and your loved ones,


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