Ingredients for Quicky Lemon Crisp Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) shortening
- 1 cup granulated sugar
- Instant Lemon Pudding Mix
- 2 large eggs
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How to Make Quicky Lemon Crisp Cookies
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1/2 cup (1 stick) of shortening until light and fluffy.
- Gradually add 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix until just combined.
- Add 1 cup granulated sugar and 1 (3.4 ounce) package of lemon instant pudding mix. Blend until well incorporated.
- Beat in 2 large eggs one at a time, mixing until the dough is smooth.
- Drop rounded teaspoons of dough onto a greased baking sheet, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
11g
Fat
3g
Carbs
2g
