1 cup margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
1 tablespoon white sugar
2 1/2 cups dry milk powder cereal
2 teaspoons lemon zest
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cube margarine
1 cup margarine
In a small saucepan, melt margarine.
In a large bowl, combine the margarine, flour, milk, sugar, milk powder, lemon zest, lemon juice, lemon juice and lemon zest and powder and lemon zest. Mix well. Roll mixture into puddings and roll or pipe an inch wide strips of dough together.
In a small bowl, combine margarine mixture and lemon mixture. Combine all ingredients. Form mixture into puddings. Wrap in plastic wrap and place in refrigerator to chill for 4 hours.
While the puddings wait, in a large saucepan, combine 1/2 cup margarine mixture with powdered sugar, lemon zest and lemon juice. Mix until juice reaches desired thickness. Place on the refrigerator for 2 hours, turning puddle frequently.
While the puddings chill, preheat oven to 350 degrees F (175 degrees C).
Place puddings approximately 2 inches apart onto ungreased cookie sheets. Dip the puddings with the lemon mixture and brush about 1/3 of the edges with the sugar mixture. Place puddings on the cookie sheets in 1/2 inch slits.
Bake for 8 to 10 minutes in the preheated oven, or until golden. Cool puddings completely on the baking sheet.
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