| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Vegetable shortening at room temperature |
| 2 |
tb |
Unsalted butter; softened |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Lemon extract |
| 1 1/2 |
tb |
Freshly grated lemon zest |
| 1/4 |
c |
Fresh lemon juice; (about 1 lemon) |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
|
|
Confectioners' sugar for dusting the |
|
|
; cookies |
INSTRUCTIONS
In a bowl with an electric mixer cream together the shortening, the butter,
and the sugar, add the vanilla, the lemon extract, the zest, and the juice,
beating, and beat the mixture until it is smooth. Into the bowl sift
together the flour, the baking powder, the baking soda, and the salt and
blend the dough well. On a piece of wax paper form the dough into a log 1
1/2 inches in diameter, using the paper as a guide. Chill the log, wrapped
in wax paper and foil, for 2 hours. The dough may be made up to 3 months in
advance and kept wrapped well and frozen. Cut the log into 1/8-inch slices
with a sharp knife and bake the cookies 2 inches apart on ungreased baking
sheets in the middle of a preheated 350°F. oven for 8 to 10 minutes, or
until the edges are just golden. Transfer the cookies immediately with a
metal spatula to racks, let them cool, and sift the confectioners' sugar
lightly over the lemon thins.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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