Ingredients
- ½ cup vegetable shortening
- 1¼ cups sugar
- 2 eggs, (large)
- 1 tsp vanilla
- 1 tsp lemon extract
- 3 cup all-purpose flour
- 1 tsp nutmeg, (optional)
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup sour cream
Make it step by step
- Cream shortening and sugar together at medium speed until well blended.
- Add eggs and flavorings, and beat at medium speed until creamy, scraping down the bowl before and after adding eggs and flavorings.
- Stir flour, nutmeg if desired, baking powder, baking soda and salt together to blend well; add, along with sour cream to creamy.
- Cover and refrigerate from 3 hours to overnight.
- Return dough to room temperature.
- Roll out on a lightly floured board to ¼" thick.
- Cut with a 2½ round cutter or an equivalent (see note below).
- Place dough on cookie sheets that have been sprayed with pan spray or lined aluminum foil.
- Bake at 350°F for 8 to 10 minutes, or until cookies are lightly browned.
- Remove them to a wire rack and cool to room temperature.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.