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Italian Lemon Cookies


These delightful cookies are easy to make and very habit forming.  This recipe will make 3 dozen cookies.  You can also make this substituting pistachio pudding; it is equally as delightful.

1 cup (2 sticks) butter, softened
1 cup confectioners/powdered sugar, divided
1 teaspoon pure vanilla extract
1teaspoon almond extract
½ cup finely chopped almonds (I used slices and chopped them more)
1 teaspoon fresh lemon zest (optional, but really does add a pop to the flavor
1¾ cups all-purpose flour
3.4oz package lemon instant pudding mix
½ teaspoon salt

In a large mixing bowl cream butter. Beat in ½ cup sugar until fluffy. Add in vanilla and almond extracts and lemon zest.
In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined. Stir in chopped almonds.
Divide dough in half and form into two balls. Wrap each separately in plastic wrap and place in refrigerator for at least an hour.
Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
Remove dough from plastic wrap and make teaspoon size balls. Place on baking sheets and press down on the balls slightly spacing them about 1inch apart.
Bake in preheated oven for 9-10 minutes. Don't overbake. Remove from oven and let them sit on baking sheet for about 3 minutes. While cookies are still warm toss them in remaining confectioners sugar and set on wire rack until cooled completely.
Store in airtight containers.



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