Sunshine Lemon Cookies
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , separated|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Lemon juice||15 Gram|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Chopped pecans||2⁄3 Cup (10.67 tbs)|
|Vegetable cooking spray||1 Tablespoon|
Cream shortening, gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg yolk, lemon rind, and lemon juice, beat well.
Gradually add flour, mix just until blended.
Cover and chill dough at least 1 hour.
Shape dough into 1-inch balls, dip in beaten egg white, and roll in pecans.
Place 2 inches apart on cookie sheets coated with cooking spray, bake at 325Â° for 25 minutes or until lightly browned.
Cool on wire racks.