Ingredients

The following ingredients have 30 Servings
  • 6 tablespoons salted butter, melted
  • 3 oz. cream cheese, softened
  • 1/4 cup shortening
  • 2 eggs
  • 1 cup granulated sugar
  • 1 (3.4 oz) pack instant lemon pudding mix
  • 1/2 teaspoon almond extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups gluten free multi-purpose flour (I prefer King Arthur brand, NOT the all-purpose baking mix)
  • 1/2 teaspoon xanthan gum*
  • 1 cup white chocolate chips

Instruction

  • Preheat oven to 350 degrees and line baking sheets with parchment paper. Set aside. Melt butter covered at 50% power in microwave for 30-45 seconds and set aside.
  • Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and cream an additional minute. Add almond extract and mix until combined.
  • In a smaller separate mixing bowl, sift together baking soda, baking powder, salt, gluten-free flour, and xanthan gum (only if all-purpose flour blend does not include this). Add dry mix to wet ingredients and mix until combined. Add 1 cup of white chocolate chips and mix until evenly distributed.
  • Scoop walnut sized pieces (about 1" in diameter) of dough 2" apart on baking sheets. Bake for 8-10 minutes until tops and edges are golden brown and cookies are lightly set. Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.