Lemon Almond Cookies

Lemon Almond Cookies 1 cup (2 sticks) butter, room temperature 3/4 cup Brown Sugar 1/4 cup White Sugar 1 small pkg Instant Lemon Pudding mix 2 eggs 1 1/2 teaspoons Lemon Extract 1/2 tsp Vanilla Extract 2 1/4 cups All-Purpose Flour 1 teaspoon Baking Soda 1 cup sliced almonds Preheat oven to 375°F In a medium-size bowl cream the butter with the brown and white sugar. Add the pudding mix, eggs, and both extracts beating together until creamy and fluffy. Add the flour and baking soda, mixing well. Stir in the sliced almonds. Drop by tablespoon onto an ungreased cookie sheet. We actually use a cookie dough scoop to make perfectly even cookies. Bake for exactly 11 minutes. Remove the cookies from the oven and allow them to cool 8-10 minutes before transferring from cookie sheet. Slice & Bake Lemon Almond Cookies If you’d like to make the cookie dough ahead of time, these can be formed into dough logs and frozen for creating slice and bake cookies.