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Makes about 3 Dozen Cookies 1 -1/4 cups granulated sugar 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 2 tablespoons freshly squeezed lemon juice 1 tablespoon grated lemon peel 1 teaspoon vanilla 1 teaspoon lemon extract 1 egg 1 3/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup flaked coconut (optional) Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Place sugar, shortening, lemon juice, lemon peel, vanilla and lemon extract in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well. Combine flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Drop dough by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheets. Sprinkle tops with coconut, if desired. Bake one baking sheet at a time at 375ºF for 8 to 10 minutes or until cookies are set and edges are lightly browned. (Watch closely; do not allow coconut to burn.) DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
