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Dairy
Easy
1 Hour, 40 Minutes
Diets 
Delightfully chewy lemon cookies for snacking on long yom tov afternoons or any occasion.
2 and 1/4 cups Mishpacha All Purpose Flour
1 teaspoon Gefen Baking Soda
1/2 teaspoon Haddar Kosher Salt
1 cup unsalted butter or margarine, softened to room temperature
2/3 cup white sugar
1 (3.4-ounce) package instant lemon pudding mix
2 large eggs
2 teaspoons Gefen Lemon Extract
zest of 1 lemon
1 and 1/2 cups white chocolate chips
1 cup powdered sugar
zest and juice of 1 lemon
Sift together the flour, baking soda, and salt, so no lumps remain. Set aside.
Cream together the butter/margarine and white sugar together until creamy.
Add in the lemon pudding mix, eggs, lemon extract, and lemon zest to the sugar and butter, mix until combined.
Slowly add (one cup at a time) the flour mixture into the butter until a dough forms.
Fold in the white chocolate chips. The dough will be sticky. Cover tightly with plastic wrap and refrigerate for at least an hour.
Preheat the oven to 350 degrees Fahrenheit. Line cookie sheets with Gefen Parchment Paper.
Form one-inch balls on a cookie sheet, bake for eight to 10 minutes or until the edges are golden brown.
Let the cookies cool fully before drizzling the glaze on them. These store beautifully at room temperature!
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lemon pudding mix lemon pudding mix is not available in my area. can I substitute vanilla pudding mix?