Ingredients
1/2 cup unsalted butter, softened1 package (3.4 ounces) instant lemon pudding mix1/2 cup sugar1 large egg, room temperature2 tablespoons 2% milk1-1/2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon saltICING:2/3 cup confectioners’ sugar2 to 4 teaspoons lemon juice
Preparation
In a large bowl, cream butter, pudding mix and sugar until light and fluffy, 5-7 minutes. Beat in egg and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half. On a lightly floured surface, shape each into a 6-in.-long roll. Wrap and refrigerate 3 hours or until firm.
Preheat air fryer to 325°. Unwrap and cut dough crosswise into 1/2-in. slices. In batches, place slices in a single layer on a parchment-lined air-fryer basket. Cook until edges are light brown, 8-12 minutes. Cool in basket 2 minutes. Remove to wire racks to cool completely.
In a small bowl, mix confectioners’ sugar and enough lemon juice to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
To Make Ahead: Dough can be made 2 days in advance. Wrap and place in a resealable container. Store in the refrigerator.
