** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat the oven to 350 degrees, 300 degrees for convection ovens.
2. Line a baking sheet with parchment paper or lightly grease and flour baking sheet.
3. Cream shortening, sugar and salt. Add lemon rind and nutmeg, stir to blend.
4. Beat in the eggs and milk. Mix until blended.
5. Sift together dry ingredients. Add dry ingredients all at once and stir just until blended.
6. Drop by rounded teaspoonful onto baking sheets about 2-inches apart.
7. When all the batter is used up, tamp cookies lightly with a clean folded towel that has been soaked in cold water, or a flat bottomed glass wrapped in a cold damp towel.
8. When cookies are slightly flattened, sprinkle generously with granulated sugar.
9. Bake 10 to 12 minutes, or until slightly brown around edges.
10. The top of the cookie will be puffed up and be slightly under baked.
11. Let cool on pan if using parchment, or move to a cooling rack if using greased pan.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.
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