Lemon Cream Cheese Cookies
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Shortening||7⁄8 Cup (14 tbs) (1 Cup Minus 2 Tablespoons)|
|Cream cheese||3 Ounce|
|Sugar||1 Cup (16 tbs)|
|Egg yolk||1 (Unbeaten)|
|Freshly grated lemon rind||1 Teaspoon|
Sift flour, measure.
Put shortening, salt and cream cheese into mixing bowl and cream until mixture is smooth and well blended.
Add sugar gradually and continue creaming.
Beat in egg yolk.
Stir in vanilla and lemon rind, add flour in 3 or 4 portions, blending well after each addition.
Roll 1/3 of dough at a time to a uniform thickness of about 1 3/6 of an inch on a lightly floured board.
Cut cookies with desired cooky cutter.
Place cookies fairly close together.
Bake in moderately hot oven (400° F.) 10 to 12 minutes or to a delicate brown (they scorch easily).
Remove to cake cooler.
Makes about 3 1/2 dozen cookies 2 1/2 inches in diameter.