Spoon river rolled cookies

Yield: 36 servings

Measure Ingredient
½ cup Vegetable shortening
1¼ cup Sugar;
2 \N Eggs, (large)
1 teaspoon Vanilla
1 teaspoon Lemon extract;
3 cups All-purpose flour
1 teaspoon Nutmeg; (optional)
1 teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
1 cup Sour cream;

Cream shortening and sugar together at medium speed until well blended. Add eggs and flavorings, and beat at medium speed until creamy, scraping down the bowl before and after adding eggs and flavorings. Stir flour, nutmeg if desired, baking powder, baking soda and salt together to blend well; add, along with sour cream to creamy. Cover and refrigerate from 3 hours to overnight. Return dough to room temperature. Roll out on a lightly floured board to ¼" thick. Cut with a 2½ round cutter or an equivalent (see Note below). Place dough on cookie sheets that have been sprayed with pan spray or lined luminum foil. Bake at 350 for 8 to 10 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room temperature.

NOTE: Nutritive values for these cookies are based on the use of the 2 ½ round cutter and weight of a little over 1 ounce per cookie. You may use other cutters as long as the finished cookie weighs about 1 ounce per cookie, and you might even make a 2-ounce cookie and figure the nutritive value and exchanges as twice those for the smaller cookie. You may add flavorings other than vanilla and lemon; if add nuts, raisins and the like, however, you are altering the nutritve values and exchanges for each cookie. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 108, FAT: 5g, CHO: 15g, Na: 54mg, Cholesterol: 18mg. Source: Desserts for Diabeties by Mabel Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master

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