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Lemon Thins

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1-1/2 cups all-purpose flour
  
• 1-1/2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 1/2 cup vegetable shortening
  
• 2 Tbsp unsalted butter, softened
  
• 1 cup granulated sugar
  
• 1/2 tsp vanilla extract
  
• 1/2 tsp lemon extract
  
• 1-1/2 Tbsp finely grated lemon zest (from 2 lemons)
  
• 1/4 cup fresh lemon juice
  
• Confectioners' sugar for dusting
  






Instructions



1. Put a rack in middle of oven and preheat oven to 350° F.
   
   
2. Sift together flour, baking powder, baking soda and salt into a bowl.
   
   
3. Beat together shortening, butter and granulated sugar in a large bowl with an electric mixer at medium speed for 1 minute. Beat in extracts, zest and juice, and continue to beat until smooth. Reduce speed to low and beat in flour mixture until well blended.
   
   
4. Roll heaping teaspoons of dough into balls and place about 2 inches apart on ungreased baking sheets, then flatten balls slightly with palm of your hand. Bake cookies in batches until edges are just golden, 8 to 10 minutes per batch. Immediately transfer cookies to racks to cool.
   
   
5. Sift confectioners' sugar lightly over cooled lemon thins before serving.
   
   Makes about 6 dozen cookies.
   
   






Final Comments


These cookies keep in an airtight container at room temperature for up to 5 days.