Here’s a light, refreshing variation of my grandmother’s sugar cookie recipe. Lemon pudding mix and a citrus icing add subtle tartness that tingles the taste buds.
—MELISSA TURKINGTON CAMANO ISLAND, WA
PREP: 15 MIN. + CHILLING • GBAKE: 10 MIN. + COOLING • MAKES: 2 DOZEN
1/2 cup unsalted butter, softened
1 package (3.4 ounces) instant lemon pudding mix
1/2 cup sugar
1 large egg
2 tablespoons 2% milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
ICING
2/3 cup confectioners’ sugar
2 to 4 teaspoons lemon juice
1. 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.
2. Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Wrap in plastic; refrigerate for 3 hours or until firm.
3. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4. In a small bowl, mix confectioners’ sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
TO MAKE AHEAD This dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
FREEZE OPTION Place wrapped logs in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.