Tangy Lemon Sugar Cookies

Tangy Lemon Sugar Cookies

A vintage handwritten recipe for Tangy Lemon Sugar Cookies


1/2 cup shortening
1 cup sugar
1 egg
3 cups flour
1 tablespoons baking powder
1/4 teaspoon salt
1/2 cup lemon juice


Cream shortening and sugar until fluffy. Add egg, beat thoroughly. Sift dry ingredients together; add alternately with lemon juice to creamed mixture. Stir until smooth. Cover, chill dough for one hour.

Roll a small portion at a time on lightly floured board to 1/4-inch thickness; cut with cookie cutters; sprinkle with sugar.

Bake on a lightly greased baking sheet at 400-degrees for 10-12 minutes.

Makes 4 dozen.

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