|Shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cold water||1 Tablespoon|
|Freshly grated lemon peel||1 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Egg whites||2 , unbeaten|
Cream shortening and sugar until light and fluffy.
Beat in water, egg yolks, and lemon peel.
Work flour and salt in with your hands to form smooth dough.
Wrap dough in waxed paper; chill.
Pinch off walnut-size piece of dough; roll it into 4- to 5-inch rope.
Place on cookie sheet.
Fold rope in middle, then fold each end back to meet fold in middle.
Brush with egg whites.
Bake at 325 F 10 minutes or until cookies just start to turn brown.