|Sifted all purpose flour||2 Cup (32 tbs) (robin hood)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Soft butter||1⁄2 Cup (8 tbs)|
|Soft shortening||1⁄2 Cup (8 tbs)|
|Lemon extract||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
Measure flour without sifting, add baking powder, soda and salt onto waxed paper.
Stir thoroughly to blend.
Cream butter and shortening until fluffy.
Gradually add sugars, mixing until creamy.
Add eggs, one at a time, beating well after each addition.
Add dry ingredients, combining thoroughly.
Chill dough 1/2 to 1 hour.
Shape chilled dough into rolls 2 inches in diameter and wrap in waxed paper.
Chill overnight or at least 8 hours in refrigerator.
Cut chilled dough into 1/8 inch slices, using sharp knife.
Place on ungreased cookie sheet, 2" apart.
Bake at 375Â° F. (moderate) for 8 to 10 minutes.
Remove cookies from pan.
Place on wire rack to cool.