Lemon Cookies                                        H.Desserts (Cookies) No.021
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|Yield:  100 Portions                                   Each Portion: 2 Cookies|
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|Pan Size: 18 by 26 inch Sheet Pan                          Temp.: 375 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, |  1LB 12OZ| 3.50 Cup | 1. Place ingredients in mixer     |
|Fresh               |          |          |    bowl in order listed. Beat at  |
|Shortening, Emulsifi|  1LB 12OZ| 1.00 Qrt |    low speed 1 to 2 minutes or    |
|ed                  |          |          |    until smooth. Scrape down bowl |
|Margarine           |  1LB 12OZ| 3.50 Cup |    once during mixing.            |
|Lemon Extract       |          | 2.00 Tbsp|                                   |
|Sugar, Extra Fine Gr|  3LB  2OZ| 1.75 Qrt |                                   |
|anulated            |          |          |                                   |
|Flour, All Purpose  |  5LB     | 1.25 Gal |                                   |
|Salt                |       1OZ| 1.67 Tbsp|                                   |
|Baking Soda, Bags   |          | 1.00 Tbsp|                                   |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Confectioners|  1LB     | 1.00 Qrt | 2. Divide dough in 10 pieces, a-  |
|, 6X                |          |          |    bout 1 lb 4 oz each. Roll in   |
|                    |          |          |    powdered sugar forming rolls   |
|                    |          |          |    2 inches thick.                |
|                    |          |          | 3. Slice each roll in 20 pieces.  |
|                    |          |          |    Dip top of ea piece in pow-    |
|                    |          |          |    dered sugar; place in rows, 4  |
|                    |          |          |    by 6, on greased pans. Do not  |
|                    |          |          |    flatten cookies.               |
|                    |          |          | 4. Bake 12 to 14 minutes, or      |
|                    |          |          |    until done.                    |
|                    |          |          | 5. Loosen cookies from pans while |
|                    |          |          |    still warm.                    |
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NOTE:  1. A pastry tube may be used to drop cookies onto sheet pans.  
                                   VARIATION
       1. ALMOND COOKIES: In Step 1, omit lemon flavoring; use 2 tbsp 
          almond flavoring. Follow Steps 2 thru 5.                    
       2. ORANGE COOKIES: In Step 1, omit lemon flavoring; use 2 tbsp 
          orange flavoring and 1 oz grated orange rind (optional).    
          Follow Steps 2 thru 5.                                      
       3. VANILLA COOKIES: In Step 1,omit lemon flavoring; use 2 tbsp 
          vanilla. Follow Steps 2 thru 5.