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Add a photoServings: 1
Ingredients
- 1/2 c. Shortening
- 1 c. Granulated sugar
- 1/2 tsp Salt Rind of one lemon
- 1/4 tsp Nutmeg
- 2 x Large eggs
- 2 Tbsp. Lowfat milk
- 2 c. All-purpose flour
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
Directions
- Preheat the oven to 350 degrees, 300 degrees for convection ovens. Line a baking sheet with parchment paper or possibly lightly grease and flour baking sheet.
- Cream shortening, sugar and salt. Add in lemon rind and nutmeg, stir to blend. Beat in the Large eggs and lowfat milk. Mix till blended. Sift together dry ingredients. Add in dry ingredients all at once and stir just till blended.
- Drop by rounded teaspoonful onto baking sheets about 2-inches apart. When all the batter is used up, tamp cookies lightly with a clean folded towel which has been soaked in cool water, or possibly a flat bottomed glass wrapped in a cool damp towel.
- When cookies are slightly flattened, sprinkle generously with granulated sugar. Bake 10 to 12 min, or possibly till slightly brown around edges. The top of the cookie will be puffed up and be slightly under baked. Let cold on pan if using parchment, or possibly move to a cooling rack if using greased pan. These cookies are soft when cold. They will keep a week or possibly more in a sealed container or possibly cookie jar.
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