How can you have any PUDDING COOKIES if you don’t eat your meat!
Well, since I know many of you closet bacon eaters have more than likely put yourself into a glorious food coma creating your own Bacon Wrapped Sausage Delights, I suppose I will have to say YES you can have your pudding cookies!
Lately I have been stalking Dessert For Two. Christina delivered recipes scaled down to make a sensible size dessert instead of enough for a bake sale. (Well that and after the Bacon Maple Donuts incident we needed to be a bit smarter, I ended up with a severe sugar crash after stuffing my face with three donuts. I couldn’t help it they were SO good!) I was reorganizing my pantry looking for inspiration when surrounded by light, a glorious box of lemon pudding called to me! What? You don’t like lemon pudding? For shame! (Seriously, neither do I but I had inherited this when a friend moved out of state. One of the great things about living in Alaska, when people leave, you gain ownership of boots, coats, left over fish and game, tang, pilot bread…you get the the picture!) I recalled seeing something about pudding in a cookie recipe I had. So I grabbed a few cook books and recipe files, started digging and there it was! Grandma Morton had a recipe for pudding cookies. Perfect, it said it would make around 16 cookies which usually means a dozen so even better!
- 1 cup baking mix (I used my own buttermilk baking mix similar to the Hillbilly Housewife’s)
- 1 (3 ounce) package instant lemon pudding mix
- 1 egg
- 1/4 tsp of Vanilla
- 1/4 cup vegetable oil
- 1/3 cup granulated sugar for decoration
- Preheat oven to 350F .
It will be in pea sized crumbles, this is just right
- Mix baking mix, pudding, egg, vanilla and oil in a large bowl. (It will look crumbly.)
- Roll dough into 1 1/2 inch balls. Place balls 2 inches apart on parchment covered cookie sheets.
- Dip flat bottom glass or cookie press into sugar. Press onto dough ball and flatten into 1/4 inch thick cookie.
- Bake for about 10 minutes and cool on a rack
- Take a teaspoon full of the buttercream glaze and pool into the middle, spreading it out till almost to the edge.
This is really a zen thing, I never measure. Depending on what I am needing it for, bundtcake or cookies, I just mix til I have the right ocnsistency.
Mix with the whisk attachment on your handheld and use a teaspoon to spread onto each cooled cookie. I did this with half and because I love to dip with a cuppa in the morning so I left the other half sans frosting. They turned out to be almost like a lemon shortbread
, PERFECT for my tea in the morning! The greatest thing about these cookies is if you do not have the light shine down upon a loan box of lemon pudding, or you just do not do lemon pudding try it with any other kind! I plan on trying this with chocolate, vanilla, double it with a cheesecake pudding … just think of the possibilities! This would be perfect for a project with kids, for a Bake Sale
or a quick dessert for an office party. This is one recipe that will be used again and again and again!