Banana Pudding Sugar Cookies

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2/3 cup shortening
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 small box instant banana pudding
2 1/2 cups all-purpose flour, divided

Cream the shortening and the sugar together until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla extract, baking powder and salt. Add the DRY instant banana pudding powder. Mix in 2 cups of the flour; add the remaining 1/2 cup only if needed. Cover dough and chill for at least 2 hours or overnight.

Preheat oven to 375 degrees F. Grease baking sheets.

Shape dough into walnut size balls and place 2 inches apart on the prepared baking sheet. Flatten balls and bake for about 8 minutes or until light golden brown.

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