Preparation:
Cream shortening and sugar thoroughly. Add egg, lemon juice and rind. Beat
well. Add sifted sifted together dry ingredients. Mix well. Shape into 2
rolls 1 to 1 and 1/2" diameter and wrap in plastic. Chill at least 1 hour.
Slice into 1/4" slices working fast as they tend to warm up and lose the
round shape. Bake - 3501/4 about 10 minutes on lightly greased sheets. Bottoms
will lightly brown, but tops won't brown. These cookie don't spread. Cool on
racks and decorate with a lemon icing if desired. About 4 dozen. These can
be made as a drop cookie without chilling. This way is best when using lemon
chips in the dough instead of icing the |
