LEMON SLICE AND BAKE COOKIES RECIPES

Steps:

• In a large bowl, cream butter, pudding mix and sugar until light and fluffy. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Securely wrap in waxed paper; refrigerate until firm, about 3 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in waxed paper and place in a resealable container. Store in the refrigerator., Freeze option: Place wrapped logs in a freezer container and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed, increasing time by 1-2 minutes.

Steps:

• Combine 1 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and lemon zest; continue beating until well mixed. Add flour. Beat at low speed until soft dough forms.
• Divide dough in half. Shape each half into 8-inch (1 1/2-inch diameter) log on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate 2 hours or overnight until firm.
• Heat oven to 350°F.
• Cut logs into 1/8 to 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack.
• Roll cookies in sugar while still warm and again when cool.