In The Kitchen

“These cookies are made with lemon pudding mix, and are pretty easy to make,” Bernice told me. “However, the first time I made them, I got a bit distracted, and mixed up the order of preparation, and forgot to cream the shortening and sugar! But they were DELICIOUS, and a great success, so, why mess with a good thing? This is my revised method of preparation.”

2 cups all-purpose flour, sifted before measuring
¾ teaspoon baking soda
pinch salt
¾ cup shortening
1 cup sugar
2 small packages lemon instant pudding
3 eggs lightly beaten

Sift the flour with the baking soda and salt. Add the sugar and pudding mix and mix well. Cream the shortening until light and fluffy. Add the eggs and mix well to blend. Add the flour mixture. Beat it well until blended. Drop by teaspoonfuls onto 4 greased baking sheets about 2 inches apart.

Bake at 375° for 8 to 10 minutes. Makes about 5 to 6 dozen lemon cookies.