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.
2.
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.
3.
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.
