Lemon Pudding Cookies

1 c. Bisquick baking mix
1 (3-3/4 oz.) pkg. lemon instant pudding and pie filling (dry)
1 tsp. grated lemon peel
1/4 C. vegetable oil
1 egg
sugar

Heat oven to 350 degrees. Mix all ingredients until dough forms a ball. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten each to 1/4-inch thickness with bottom of glass dipped in sugar. Bake until edges are delicate brown, about 8 minutes; cool. Frost
with Lemon Butter Frosting, if desired. About 2- 1/2 dozen cookies.

Lemon Butter Frosting:
1-1/2 C. powdered sugar
3 Tbsp. margarine or butter, softened
1/2 tsp. grated lemon peel
1 to 2 Tbsp. lemon juice
1 to 2 drops yellow food color
Mix powdered sugar and margarine. Stir in lemon peel, lemon juice and food color; beat until frosting is of spreading consistency.

Pistachio Pudding Cookie Variation:
Substitute 1 package (3-3/4 ounce) pistachio instant pudding and pie filling for the lemon pudding and pie filling. Omit lemon peel.