Double Lemon Pudding Cookies Recipes

Steps:

• 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., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

Steps:

• Preheat oven to 350 degrees and line baking sheets with parchment paper or a silicone baking mat, set aside.
• Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and stir for an additional minute. Add almond extract and mix until combined.
• In a smaller separate mixing bowl, sift together baking soda, baking powder, salt and flour. Add dry mix to wet ingredients and mix until completely combined.
• Fold in white chocolate chips.
• Place spoonfuls of dough on prepared baking sheets and bake for 8-10 minutes until tops and edges are starting to turn golden brown and cookies are lightly set (make sure to not overbake!). Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.