Lemon Sugar Cookies
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Teaspoon|
|Lemon rind||1⁄2 Teaspoon, grated|
Sift flour, measure, and resift 3 times with baking powder and salt.
Cream butter and shortening until smooth and soft; add sugar gradually and blend well, then add egg and beat vigorously until fluffy and light-colored.
Stir in lemon juice and rind.
Add flour mixture in 2 or 3 portions, stirring until smooth.
Cover dough with waxed paper and chill in refrigerator for 1 hour.
Shape dough into balls about the size of small walnuts, and place about 2 1/2 inches apart on a greased baking sheet.
Cover a flat-bottomed glass tumbler with a piece of clean, smooth-textured white cloth which has been wrung out of cold water.
Use this to press the cookies out flat, about 1/8 inch thick or slightly thicker.
Bake in a moderately hot oven (400° F.) for 6 to 8 minutes, or until delicately browned at edges.
Remove to cake racks to cool before storing.
6 dozen cookies.