One of my favorite cookies of all times! Easy to make, and such a memorable flavor for all you citrus lovers.
This is one of the first cookies I really fell in love with. It was just different.
In a world of fabulous cookies, this one literally sparkled like a jewel in the sunshine, and tasted like a bit of sunshine, too.
A real keeper in my book.
If you’re fortunate enough to have Meyer lemons, this is even better made with the zest and juice of a Meyer lemon.
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup vegetable shortening
- 2 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 teaspoon lemon extract
- Grated zest and juice of 1 lemon
- A few drops of lemon food coloring, optional
Sift dry ingredients.
Cream shortening and butter.
Add sugar, then extract, zest and lemon juice. Let mixer run on low until sugar is completely dissolved, about 5 minutes. Add food coloring here, if desired. It just helps the cookies stand out. (Sometimes, I also make orange-flavored ones, and it helps to tell them apart.)
Add dry ingredients and mix completely.
Form dough into logs 1 ½ inches in diameter. Wrap tightly, and refrigerate several hours or overnight.
Preheat oven to 350.
Remove logs from fridge. Do not let sit out too long or they will get too soft.
Slice coins about 1/4 inch thick and place on a parchment lined cookie sheet.
Bake about 8 minutes or until golden around edges and puffy (not brown – they’ll be burnt on the bottom). Let cool about 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to a week.