Oh my friends, can we talk about my friend Lindsey? She's like-sophisticated and brilliant and fun and funny and generally awesomeness. She got married fairly recently, and when I announced my engagement she was wonderful enough to email me with advice and wisdom. Seriously. Love this girl. I was so excited to meet her in NYC and will hopefully be seeing her in the not too distant future (her husband's family lives in Cleveland so sometimes they visit)! I've been following her blog, American Heritage Cooking, for quite some time and I am always so excited to see what new and delicious thing she'll make next! So let's see what she made for us today!American Heritage Cooking and I’m super honored to be guest posting here today! I am a HUGE Kayle fan! I actually started following her blog long before I'd even thought of starting a blog of my own! In fact I am on her site so often, my Husband has taken to jokingly calling me a stalker! But that sounds so…creepy! I prefer “friend”.
So you can imagine how excited I was that I actually got to grab lunch with Kayle only weeks before she left NYC! She introduced me to the chocolate nirvana that is Max Brenners and I left loving her even more! She is even more charming, bubbly and beautiful in person than she is online! Yes, that’s possible.
I mixed in some sprinkles because my birthday is this Saturday and sprinkles just seemed appropriate! Plus I cannot think of a time when sprinkles aren’t welcome. Can you?
If you like chewy cookies and lemon, then you are going to fall in love with these cookies! Lemon desserts don’t get much better, or more addicting, than these cookies!
Lemon Pudding Cookies
Recipe from American Heritage Cooking adapted from Crazy for Crust.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 (3.4 oz) package lemon pudding mix
- 2 eggs
- 2 tablespoons lemon zest (2 lemons, but only use the dark yellow part!)
- 1 tablespoon lemon juice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- Whisk together flour, baking soda, pudding mix and salt in a medium bowl and set aside.
- Cream together butter and sugar in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add eggs, lemon zest, and lemon juice, and beat until well combined.
- Slowly add the flour mixture, beating until just combined after each addition.
- Refrigerate dough at least 4 hours. To achieve the height of the cookies pictured, I actually rolled them into 1-inch balls, froze the dough balls for approximately 20 minutes and then baked them.
- Preheat the oven to 350. Bake 8-10 minutes or until the edges have started to lightly brown and the tops are set. [If you freeze the dough it will take several more minutes to cook –just watch them!]
Aw! Lindsey!! You totally made my day! Thank you so much for helping me out and being an all around sweetie!
Now-go forth and FOLLOW American Heritage Cooking!!