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Lemon Pudding Cookies

Diabetic.Foodie's picture
Ingredients
  Buttermilk biscuit mix 1 Cup (16 tbs)
  Sugar free instant lemon pudding mix 1 Tablespoon (1 Package)
  Egg 1 Large, beaten
  Vegetable oil 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 350°F (175°C).
Lightly grease one large or two small cookie sheets with vegetable oil.
Mix biscuit mix and pudding mix together in a large mixing bowl.
Add egg and vegetable oil to mixes.
Blend well until a dough forms.
Roll dough into 1 in. (2.5 cm) balls.
Place balls 2 in. (5 cm) apart on the cookie sheet(s).
Press the bottom of a glass onto the dough balls to flatten them slightly.
Bake for about 7 to 10 minutes or until cookies are firm.
Transfer to cooling rack.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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