A cookie recipe for all seasons, we love homemade lemon thins. Serve with fresh fruit for a light summer dessert. On a cold winter day, hot honey tea and lemon cookies will warm you heart and soul.

1/2 cup butter flavor vegetable shortening, room temperature
2 tablespoons sweet cream butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 lemon
1-1/2 cups unbleached all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners’ sugar, optional

Wash and dry the lemon. Zest 1-1/2 tablespoons of the peel and set aside. Squeeze the lemon for 1/4 cup fresh juice and set aside.

Sift together the flour, baking powder, baking soda and salt. In another bowl, cream the shortening, butter and sugar in a large bowl. Add the vanilla, lemon extract, lemon zest and juice, beat thoroughly until the mixture is smooth. Add the flour mixture to the shortening mixture and mix by hand until well incorporated. Place the dough on waxed paper and form a log 1-1/2 inches in diameter. Wrap the dough in the waxed paper and foil. Refrigerate for 2 hours.

Preheat oven to 350°. Remove the dough from the refrigerator. Using a sharp knife, cut the log into 1/8-inch slices. Place the slices 2″ apart on ungreased baking sheets. Bake for 8 – 10 minutes, until the edges are just golden. Immediately transfer the cookies to racks and allow to cool. Sift confectioners’ sugar over the lemon thins if desired.

I like to make a double batch of this dough and freeze half for use at a later date. Divide the dough between 2 pieces of waxed paper to form the logs and wrap in foil. You can store this dough in the freezer for up to 90 days. Remove the log from the freezer to thaw in the refrigerator; proceed with cutting and baking as directed.

Yield: approximately 4 dozen

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