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“Top with some buttercream frosting.”
READY IN:
2hrs 20mins
SERVES:
40
YIELD:
5-6 12 ct batch
UNITS:
US

Ingredients Nutrition

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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