Ingredients & Directions
1 c Buttermilk baking mix
1 pk Instant lemon pudding;
-(3.4-ounce)
1 lg Egg; beaten to blend
1/4 c Vegetable oil
Sugar
Preheat oven to 350F. Grease 2 large cookie sheets. Mix first 4 ingredients
in large bowl until dough forms. Roll dough into 1-inch balls. Place balls
2 inches apart on prepared cookie sheets. Dip flat-bottom glass into sugar.
Press glass onto dough ball and flatten into 1/4-inch-thick cookie. Repeat
with remaining cookies. Bake until just golden brown on edges, about 10
minutes. Transfer to racks and cool completely. (Can be prepared 3 days
ahead. Store cookies in airtight container.)
Makes about 20.
Yields
1 servings