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Ingredientes
- 1/2 c. vegetable shortening at room temperature
- 2 Tbsp. unsalted butter softened
- 1 c. sugar
- 1/2 tsp vanilla
- 1/2 tsp lemon extract
- 1 1/2 Tbsp. freshly grated lemon zest
- 1/4 c. fresh lemon juice (about 1 lemon)
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp double-acting baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt confectioners' sugar for dusting the cookies
Direcciones
- In a bowl with an electric mixer cream together the shortening, the butter, and the sugar, add in the vanilla, the lemon extract, the zest, and the juice, beating, and beat the mix till it is smooth. Into the bowl sift together the flour, the baking pwdr, 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. Refrigeratethe log, wrapped in wax paper and foil, for 2 hrs. The dough may be made up to 3 months in advance and kept wrapped well and frzn. 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 min, or possibly till the edges are just golden brown. Transfer the cookies immediately with a metal spatula to racks, let them cold, and sift the confectioners' sugar lightly over the lemon thins.
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