| LEMON OVERNIGHT COOKIES |
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Makes 5 dozen3-1/4 cups all-purpose flour 1 cup sugar 3/4 teaspoon salt 1 cup CRISCO all-vegetable shortening or 1 CRISCO Stick 1/2 cup whipping cream 1 tablespoon grated lemon peel 1 tablespoon lemon juice 1 teaspoon vanilla extract Combine flour, sugar, and salt. Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse crumbs. Blend cream, lemon peel, lemon juice, and vanilla extract; add gradually to flour mixture, mixing with a fork until well blended. Chill dough until easy to handle. Shape dough into two 1-1/2-inch rolls. Wrap and chill overnight. Preheat oven to 350ºF. Cut each roll into 1/4-inch slices; place on ungreased cookie sheets. Bake at 350ºF for 10 to 12 minutes. |
