Lemon Cookie Recipe

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Two cups sugar, 1 cup (heaping) butter, 2 eggs (well-beaten), rind (grated) and juice of 1 lemon, 1 cup sweet milk, 3 cups flour, 2 teaspoons (rounded) baking powder.

Cream together in a large bowl sugar and butter. Add the eggs well beaten. Add the grated rind and juice of one lemon, or use any other flavouring preferred. Gradually pour in the sweet milk and flour which has been sifted 3 times with the baking powder. Roll out quite thin and use a small cutter.

Bake in rather quick oven, and let the cookies get cold and hard before putting away. These will keep good and remain crisp almost indefinitely, and therefore are good to make up to have on hand in the cookie jar.

Four cups of sifted flour, or enough for a stiff dough, one teacupful of butter, two cups of sugar, the juice of one lemon and the grated peel from the outside, three eggs whipped very light.

Beat thoroughly each ingredient, adding, after all is in, a half teaspoonful of soda dissolved in a tablespoonful of milk. Roll out as any cookies and bake a light brown. Use no other wetting such as milk.

Two eggs, one cup sugar, two-thirds cup of butter and lard, one teaspoonful cream of tartar, one scant teaspoonful soda, two tablespoonfuls cold water. Flavour with lemon; flour to roll. Roll thin. Bake in quick oven. --Mrs. M. A. Everett