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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Top with some buttercream frosting. Ingredients:
1 cup butter, softened |
1 cup shortening |
2 large eggs |
1 cup evaporated milk |
1 1/2 cups sugar |
1 cup powdered sugar |
1 teaspoon vanilla extract |
3 1/2 ounces vanilla flavor instant pudding and pie filling mix |
4 cups wheat flour |
1 teaspoon cream of tartar |
1 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Sift together flour, salt, cream of tartar, baking soda. Add the 1.7 oz of instant pudding to this mixture and mix well. Set aside.
2. In a separate bowl, beat butter and shortening until creamed and light in color. Slowly add the sugars. Add vanilla extract and continue to mix. Slowly add the milk 1 tbsp at a time and mixing well between additions. Add the eggs one at a time and beat between each addition.
3. Mix together dry and wet mixtures and knead with your hands. Form into a ball, wrap in plastic wrap and refrigerate for 2 to 3 hours. When ready to bake a batch, form into 1-inch balls and place on an ungreased cookie sheet an inch apart from each other. Bake in a preheated oven at 350 degrees for 8 to 10 minutes. Let cookies completely cool before eating. The cookies taste great covered with buttercream frosting.
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