1. Cream together butter, sugar, zest, juice, salt and dry pudding mix. Add flour one cup at a time. Divide dough in half. Place each half on separate pieces of wax paper and form 2 logs about 2" in diameter, wrap in the wax paper. Place the logs of dough into the freezer for 1 hour.
22. Remove dough from freezer and slice into 1/2" pieces. Place on cookie sheet lined with parchment paper. Bake for 12-14 minutes or until edges are lightly browned. Place baked cookies onto a wire rack to cool. When cooled lightly dust with powdered sugar.