Lemon Thins

Carol Anne-This is for you!

Makes about 60 cookies

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
2 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
1/4 cup lemon juice
Confectioners' sugar for dusting

Put a rack in middle of oven and preheat oven to 350 degrees.

Sift together flour, baking powder, baking soda and salt into a bowl.

Beat together shortening, butter, and granulated sugar in a large bowl with an electric mixer at medium speed for 1 minute. Beat in extracts, zest, and juice and continue to beat unti smooth. Reduce speed to low and beat in flour mixture until well blended.

Roll heaping teaspoons of dough into balls and place about 2 inches apart on ungreased baking sheets, then flatten balls slightly with palm of hand. Bake cookies in batches until edges are just golden, 8-10 minutes per batch. Immediately transfer cookies to wire rack to cool.

Sift confectioners' sugar lightly over cooled lemon thins before serving.

The cookies keep in an airtight container at room temperture for up to 5 days.