Ingredients

The following ingredients have 19 Servings
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 3.4 oz package dry instant lemon pudding mix
  • 1/2 cup white chocolate chips
  • 1-2 tsp milk
  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 4 tbsp raspberry jam
  • 1-2 tbsp water or milk

Instruction

  • 1. Preheat oven to 350 degrees.
  • 2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  • 3. Mix in egg and vanilla extract.
  • 4. With the mixer on low speed, add flour, cornstarch, baking soda and dry pudding mix.
  • 5. Stir in chocolate chips. Add milk, if needed. Dough will be thick.
  • 6. Make balls of about 1 tbsp and then flatten a bit into thick discs and place on cookie sheet. They will spread while they bake.
  • 7. Bake for about 7-8 minutes.
  • 8. Remove from oven and allow to cool for 2-3 minutes on cookie sheet, then transfer to cooling rack to cool completely.
  • 9. While cookies cool, make icing. Beat the shortening and butter until smooth.
  • 10. Slowly add 3 cups of powdered sugar. Mix until combined.
  • 11. Mix in the raspberry jam and 1 tbsp water.
  • 12. Add the rest of the powdered sugar and mix until smooth. Add more water until it’s the right consistency.
  • 13. Once cookies are cool, make cookie sandwiches.