Lemon drop sugar cookies

Yield: 1 servings

Measure Ingredient
½ cup Shortening
1 cup Granulated sugar
½ teaspoon Salt
\N \N Rind of one lemon
¼ teaspoon Nutmeg
2 \N Eggs
2 tablespoons Milk
2 cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon 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.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Madeline Lanciani, Duane Park Patisserie From the TV FOOD NETWORK - (Show # CL-9121 broadcast 05-04-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Madeline Lanciani

Converted by MM_Buster v2.0l.

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