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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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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1070 Calories from Fat 674

% Daily Value*

Total Fat 76 g116.7%

Saturated Fat 13.6 g67.9%

Trans Fat 4.5 g

Cholesterol 215.1 mg71.7%

Sodium 2186.3 mg91.1%

Total Carbohydrates 83 g27.6%

Dietary Fiber 1.8 g7.2%

Sugars 5.7 g

Protein 16 g31.3%

Vitamin A 5% Vitamin C 0.4%

Calcium 22.8% Iron 32.1%

*Based on a 2000 Calorie diet

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Lemon Pudding Cookies Recipe