EASY LEMON CRISP COOKIES

2 c. flour
¾ t. baking soda
¼ t. salt
¾ c. butter
1 c. sugar
2 packages instant lemon pudding
3 eggs, beaten

Sift flour, baking soda, & salt. Set aside. Cream butter with sugar & pudding mix. Add eggs & mix thoroughly. Add flour mixture & beat thoroughly. Drop by teaspoonful on greased cookie sheets. Bake at 375 F for 8-10 minutes.

Makes 6 dozen.

I made some of these again yesterday, only I substituted pistachio pudding for the lemon....they turned out pretty darn good.

One suggestion (for both) though, sift powdered sugar over the top while they're still warm.