Title: Crisp Thin Lemon Cookies
Categories: Cookie
Yield: 4 Servings

1/4	c	Solid vegetable shortening
1/4	c	Butter
3/4	c	Sugar
1		Egg
1	tb	Milk or whipping cream
2	ts	Grated lemon peel
1	ts	Lemon juice
1 1/4	c	Flour
1/4	ts	Baking powder
		L/4 teaspoon salt

Mix together shortening, butter, sugar and egg thoroughly. Stir in milk, lemon peel and lemon juice.

Sift together flour, baking powder and salt. Stir into shortening mixture. Chill dough.

Preheat oven to 425 F. Roll dough very thin (l/16 -inch) and cut into desired shapes. Place cookies on lightly greased baking sheets. Bake 5 to 7 minutes or until delicately browned. Makes about 5 dozen (2 1/2-inch) cookies.

Per serving: Calories 35 Fat 2g Cholesterol 6 mg Sodium 20 mg Percent calories from fat 48%

Los Angeles Daily News 8/7/96 Dallas Morning News Typos by Bobbie Beers

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