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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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My Grandmother owned/operated a bakery in Philadelphia, this recipe is hers and is over 50 years old. A Beautiful delicate butter cookie, not too sweet with just a hint of lemon and mace. My family loves these cookies, hope yours likes them to.You can halve the batch, it makes alot Ingredients:
1 lb butter (room temp) |
1 lb crisco |
1 lb sugar (2.33 cups) |
4 large eggs |
1 teaspoon vanilla |
1 tablespoon lemon rind (or 15 drops of lemon juice) |
1 pinch mace |
3 lbs flour (and a little for rolling out dough) |
cinnamon-sugar mixture |
Directions:
1. Cream the butter, Crisco and sugar together.
2. Then add eggs, vanilla, lemon and the pinch of mace.only a pinch!
3. Gradually add 3lbs of flour.
4. When dough is getting less wet and forms a ball, begin to knead flour in with your hands. You must stop adding flour once it doesn't stick to your hands.
5. Put dough in bowl and refrigerate overnight, will keep for a week in fridge or you can freeze for two months.
6. Roll out dough a little at a time on a lightly floured surface and cut with your favorite cookie cutters. Take a metal spatula and quickly slide it under the cookies to pick them up.
7. Dip one side of cookie in the cinnamon sugar mixture and place with c/s side facing up on a greased cookie sheet, we then sprinkle with crystals.
8. Bake for 10-13 in a preheated 375° oven. They should be lightly brown around edges. Cool on racks and grab a glass of milk, mmmmm.
9. I usually can fill about four medium sized cookie tins. Yield is approximate.
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