Combine flour, dry pudding mix and salt. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition.
Refrigerate 30 min.
Heat oven to 325°F. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into 26 rounds using 3-inch cookie cutter, then cut out centre of each round with 1-inch round cutter, re-rolling scraps as necessary.
Place cutouts, 1/2 inch apart, on parchment-covered baking sheets.
Bake 13 to 16 min. or until edges of cookies are lightly browned. Cool 3 min. Remove cookies to wire racks; cool completely.
Add milk to drink mix in medium bowl. Add corn syrup and icing sugar; beat with mixer until blended. Spread onto cookies; sprinkle with coloured sugar. Let stand 15 min. or until icing is firm.
Kraft Kitchen Tips!
These citrusy cookies can be baked ahead of time. Place the cooled cookies in airtight container, then freeze up to 2 months. When ready to serve, thaw the cookies at room temperature, then spread with prepared icing and sprinkle with coloured sugar as directed.
Make room for an occasional treat during the holidays. Enjoy one of these cookies then continue on with your healthful eating plan
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 4.5 g
Cholesterol 20 mg
Sodium 130 mg
Carbohydrate 26 g
Fibre 0 g
Sugars 20 g
Protein 1 g
26 servings, 1 cookie each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.