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Banana Pudding Sugar Cookies



  1. Cream the shortening and the sugar together until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla extract, baking powder and salt. Add the DRY instant banana pudding powder. Mix in 2 cups of the flour; add the remaining 1/2 cup only if needed.
  2. Cover dough and chill for at least 2 hours or overnight.
  3. Heat oven to 375 degrees F. Grease baking sheets.
  4. Shape dough into walnut size balls and place 2 inches apart on the prepared baking sheet.
  5. Flatten balls and bake for about 8 minutes or until light golden brown.


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