Spoon River Rolled Cookies
Ingredients
1/2 C. vegetable shortening
1-1/4 C. sugar
2 large eggs
1 tsp. vanilla
1 tsp. lemon extract
3 C. all purpose flour
1 tsp. nutmeg (optional)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 C. sour cream
Cooking Instructions
Cream shortening and sugar together at medium speed until well blended. Add eggs and flavorings. 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; blend well. Add along with sour cream to creamy mixture. Cover and refrigerate from 3 hours to overnight. Return dough to room temperature. Roll out on a lightly floured board to 1/4-inch thick. Cut with a 2-1/2 inch round or equivalent cutter. Place dough on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 350 degrees F. for 8 to 10 minutes, or until cookies are lightly browned. Remove them to a wire rack. Cool to room temperature.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)