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Makes 7 dozen2-1/4 cups all-purpose flour 1 cup confectioners' sugar 3/4 teaspoon salt 1 cup CRISCO Shortening 2 tablespoons milk 1 teaspoon lemon extract 1 teaspoon grated lemon peel Lemon Frosting: 3 tablespoons CRISCO Shortening 1/4 teaspoon salt 3 cups confectioners' sugar 3 tablespoons lemon juice Yellow food coloring (optional) Combine flour, confectioners' sugar, and salt in a large bowl. Cut in Crisco with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk, lemon extract, and lemon peel. Divide dough in half; form into 2 flat patties. Wrap in plastic wrap and chill for 1 hour. Preheat oven to 350ºF. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-1/4-inch round or scalloped cutter. Place on ungreased cookie sheets. Bake at 350ºF for 8 to 10 minutes or until edges just begin to brown. Cool cookies on racks. For Lemon Frosting, beat Crisco and salt in a small mixer bowl. Add confectioners' sugar alternately with lemon juice, beating until smooth. Tint with yellow food coloring, if desired. Frost cooled cookies. |
