2-4tspLemon juiceadd on tsp of lemon juice until you get the consistency you want.
Instructions
In a bowl, cream the butter, pudding mix and sugar until light and fluffy.
Add in the egg and milk. Beat to combine.
Gradually add in the flour, baking powder, and salt until combined.
Lightly flour a surface, divide the dough in half, then shape each half into 6-in.-long rolls. Wrap with plastic wrap and refrigerate 3 hours or until firm (Can keep in the refrigerator up to 2 days).
Preheat the air fryer to 330 °F.
Unwrap the dough and cut the dough into 1/2-in. slices of cookies.
With a foil sling or parchment paper, place the cookies in the air fryer basket. Cook for 5-8 minutes, depending on the size of cookies (mine were smaller so they cooked in 4-5 minutes), or until slightly golden. Let the cookies rest in the warm air fryer for 2 minutes.
Remove from the air fryer and cool on a rack.
In a small bowl, mix together the powdered sugar and enough lemon juice to reach a drizzling consistency.
Dip the top of the cookies into the icing, put back on the rack and let stand until set.