Ingredients
1/2 cup unsalted butter, softened1 package (3.4 ounces) instant lemon pudding mix1/2 cup sugar1 large egg, room temperature2 tablespoons 2% milk1-1/2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon saltICING:2/3 cup confectioners’ sugar2 to 4 teaspoons lemon juice
Preparation
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.
Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
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: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator.
