Hi! You may be sick of me lamenting the weather directly after my greeting, so I’m sorry to subject you to my whining once again. But seriously. The slush? The salt? The freakin’ cold?! I had to have something spring-y today, so when I felt like baking, chocolate chip cookies just wouldn’t do. Raiding the pantry turned up some lemon pudding mix, which led me on a search for something I could make with it. I turned up some recipes, but landed on this one for Pudding Sugar Cookies by Jadi’s Favorite Recipes because she claimed they “melt in your mouth.” Sold. I made some tweaks, though. Here’s my version:
Lemon Pudding Poppyseed Cookies
1 c. butter, softened
1 c. canola oil
1 cup sugar
1 c. confectioners’ sugar
1 tsp. vanilla
1 package lemon instant pudding mix
4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
2 tsp. poppyseeds
In a large bowl, cream the butter, oil and sugars with a hand mixer for 4 minutes.
Add the eggs, vanilla and pudding mix and beat for 1 minute more.
Combine the flour, cream of tartar and baking soda and gradually add this to the creamed mixture. You’ll probably have to stir it by hand to incorporate it all at the end.
Stir in the poppyseeds.
Place rounded tablespoons 2 inches apart on an ungreased baking sheet. Slightly moisten a 1/4 c. measuring cup and dip the base in sugar. Use it to flatten the cookies slightly before baking.
Our youngest was a huge help in this department
Bake at 350 for about 10 minutes. Or, if you have a convection oven, at 325 for 8 minutes. Don’t overbake!
These just tasted like spring to us. I think they’d be perfect for an Easter buffet, baby shower, or wedding shower, too. Served with a fruit salad, they’d be a great light dessert. Enjoy!