3 cups flour
2 tsp baking powder
1/8 tsp salt
Zest from 1 lemon
1 cup sugar
1 cup vegetable shortening
½ cup canola oil
Juice from 2 lemons (about 2 Tbsp)
1 tsp lemon extract
1 tsp vanilla extract
More sugar for rolling
Colored sugar for sprinkling on top if desired
To Make It:
Mix the flour, baking powder, salt and lemon zest together in a medium mixing bowl. Set aside.
In a large mixing bowl, cream the sugar, shortening and canola oil together with an electric mixer. Add lemon juice, lemon extract and vanilla extract and beat until just mixed. Add the flour mixture one-half at a time, beating until well mixed after each addition.
Cover the bowl and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F. Line cookie sheets with parchment paper.
Remove the dough from the refrigerator and form it into walnut-sized balls. Roll the balls in sugar and put on the cookie sheet. You can fit 15 per sheet. Using the bottom of a glass or empty jar with a lid, flatten each cookie with a little turning motion. If desired, sprinkle the tops with colored sugar.
Bake 13 to 15 minutes. Cool for two to five minutes on the sheet, then remove to a cooling rack. Makes about 4 dozen.
|Serving Size||1 cookie|
|Number of Servings||48|
|Amount Per Serving|