1/2 c Shortening
1 c Granulated sugar
1/2 ts Salt
Rind of one lemon
1/4 ts Nutmeg
2 Eggs
2 tb Milk
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
Preheat the oven to 350 degrees, 300 degrees for convection ovens. Line a
baking sheet with parchment paper or lightly grease and flour baking sheet.
Cream shortening, sugar and salt. Add lemon rind and nutmeg, stir to blend.
Beat in the eggs and milk. Mix until blended. Sift together dry
ingredients. Add dry ingredients all at once and stir just until blended.
Drop by rounded teaspoonful onto baking sheets about 2-inches apart. When
all the batter is used up, tamp cookies lightly with a clean folded towel
that has been soaked in cold water, or a flat bottomed glass wrapped in a
cold damp towel. When cookies are slightly flattened, sprinkle generously
with granulated sugar. Bake 10 to 12 minutes, or until slightly brown
around edges. The top of the cookie will be puffed up and be slightly under
baked. Let cool on pan if using parchment, or move to a cooling rack if
using greased pan. These cookies are soft when cool. They will keep a week
or more in a sealed container or cookie jar. This recipe yields ?? cookies.
Yields
1 servings