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Ingredients
- 1 c. buttermilk baking mix
- 1 pkt instant lemon pudding (3.4-oz)
- 1 lrg egg beaten to blend
- 1/4 c. vegetable oil Sugar
Directions
- Preheat oven to 350F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl till 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 till just golden on edges, about 10 min. Transfer to racks and cold completely. (Can be prepared 3 days ahead. Store cookies in airtight container.)
- Makes about 20.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 393g | |
| Calories 543 | |
| Calories from Fat 69 | 13% |
| Total Fat 7.75g | 10% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 1645mg | 69% |
| Potassium 444mg | 13% |
| Total Carbs 106.56g | 28% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.11g | 8% |
| Protein 14.31g | 23% |
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