Lemon Drop Cookies
Yield
4 dozenPrep
15 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| ¼ | cup |
lemon juice
|
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cream of tartar
|
|
| 3 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 59 | ml |
lemon juice
|
|
| 118 | ml |
water
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cream of tartar
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
Directions
Beat shortening for 30 seconds.
Add sugar and continue to beat until light and fluffy.
Combine lemon juice and water. Combine the dry ingredients.
Alternately mix the dry and wet ingredients with the beaten mixture.
Mix well.
Drop by spoonful onto a greased cookie sheet.
Bake for 8 to 10 minutes at 450℉ (230℃).
