A classic recipe for soft, cake-like lemon sugar cookies. This simple drop cookie is flavored with fresh lemon rind and finished with a sprinkle of nutmeg for a warm, aromatic touch.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ½ Cup | Shortening, softened |
| 1 Cup | Sugar (for dough) |
| 1 | Unbeaten Egg |
| 1 Teaspoon | Grated Lemon Rind |
| 2 Tablespoons | Milk |
| 2 Cups | Flour |
| 1 Teaspoon | Baking Powder |
| ½ Teaspoon | Baking Soda |
| 1 Teaspoon | Salt |
| For Topping: | |
| As Needed | Sugar |
| As Needed | Nutmeg |
Instructions
- Preheat your oven to 400°F. Lightly grease your baking sheets.
- In a large bowl, cream together the softened shortening and 1 cup of sugar.
- Add the unbeaten egg, milk, and grated lemon rind; beat well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until a soft dough forms.
- Drop by rounded teaspoonfuls onto the prepared baking sheet.
- Dip the bottom of a glass in granulated sugar and use it to flatten each cookie.
- Lightly sprinkle the tops of the cookies with nutmeg.
- Bake for 8-10 minutes, or until light golden.
- Let the cookies cool on the sheet for a minute before transferring to a wire rack.
