Lemon Cream Pudding Cookies

Do any of you watch The Next Food Network Star? I really enjoy that show, except for the fact that they change formats about as often as I bake. And that Giada seems way too thin. {Am I wrong there? I mean, she cooks for a living. Not that I want her to go all Paula Deen or anything, but geez. Way to make a baker feel bad about herself!}

My husband thought it was really funny when Linky was still a part of the show. Every week he’d make some crack like, “hey! I wonder if she has parties?”

Is it me, or is it difficult to watch them speak to camera? I mean, even now, when the show is almost over, it’s like, a totally cringe-worthy hour.

There’s stuttering and dropped eye contact and too much energy and not enough energy and why can’t Martita just tell stories for goodness sakes!


Watching this show just reinforces one important factoid about me: I never want to have a cooking show. Ever.

People tell me all the time, you should video tape yourself! You should totally audition! You should start doing videos in your blog! How-tos! It would be awesome!

Um, no. No it most definitely would not. I’d be just like one of those sputtering wanna-be Food Network chefs. But worse.

And my voice. I actually want you all to like me. I don’t know how my husband stands it. Whenever I hear myself taped I just cringe and plug my ears.

{Although, I often think that my voice is akin to a dog whistle; one that only adults can hear. Because Jordan never can seem to hear me when I speak.}

Anyway, so even though I love watching Food Network Star, don’t be all expecting videos here. I’m totally content to make you cringe with my written word.

Remember pudding cookies? I’ve done a couple versions now. Don’t ask me to pick a favorite…I love them all. But, if someone were to point a frosting gun at my head and demand a favorite under penalty of appearing on video, I may have to say I liked these the best.

It may have been because of the cream filling. Tart, sweet, and just right. Sandwiched between two fluffy pudding cookies. Two cookies are always better than one.

I’d make a video about it. But then you’d have to un-friend me. So take my written word for it, mmkay?

Lemon Cream Pudding Cookies

5 from 1 vote

Adapted from Chef-in-Training

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Ingredients

 

For the Cookies

• ▢ 1 ½ sticks butter
• ▢ 1 cup granulated sugar
• ▢ 1 (3.4 oz) package instant lemon pudding mix
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon lemon zest (from 1 lemon)
• ▢ 1 tablespoon lemon juice
• ▢ 1 tsp baking soda
• ▢ 2-1/4 cups flour

For the Filling

• ▢ ¼ cup butter , softened
• ▢ 2 cups powdered sugar
• ▢ Zest of 1 lemon
• ▢ 2 tablespoons fresh lemon juice

Instructions

• Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
• Whisk together baking soda and flour and set aside.
• Cream together butter and sugar. Add the pudding package and beat until well blended. Add eggs, lemon zest, lemon juice and vanilla extract. Slowly add the flour and mix until just combined.
• Roll into 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool before filling.
• To make the filling: beat butter and powdered sugar until combined. Mix in zest and lemon juice. Cover the bottoms of half the cookies with the filling, and top with remaining cookies. Chill until frosting is firm.

Nutritional information not guaranteed to be accurate

Author Dorothy Kern

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