1/2 c Butter; softened
2 c Flour
1/4 ts Salt
1/2 c Light brown sugar; firmly
- packed
1 Egg
1/2 c Sugar
2 tb Fresh lemon juice
1/2 c Shortening
1 tb Lemon peel; grated
1/4 ts Baking soda
1/2 c Nuts; chopped
Cream butter, shortening and sugar until fluffy. Beat in egg, lemon
juice and lemon peel. Mix well.
In bowl combine remaining ingredients and stir in cream mixture. Cover
and refrigerate for 1 hour. Remove from refrigerator and form into two
10-inch rolls on waxed paper. Wrap tightly and refrigerate overnight.
Preheat oven to 400 degrees. Slice rolls into 1/4-inch slices and bake
on ungreased cookie sheets 8 to 10 minutes. Makes about 80 cookies.
Formatted by Mary Wilson, BWVB02B.
