Rolled Lemon Cookies

Ingredients and Instructions

1 oz. (3 level T.) baking ammonia

1 pint milk

2-1/2 c. Crisco

3 c. granulated sugar

2 oz. lemon oil or 4 (1 dram bottles)

2 egg whites beaten until stiff

Approximately 9 c. sifted flour

Dissolve ammonia in milk. Cream Crisco with sugar; add lemon oil, and egg whites, then fold in

sugar mixture. Add flour enough to stiffen batter. Roll l/4" thick. Prick cookies with fork before

baking. Bake on ungreased cookie sheet for 15 minutes in 350 degree oven.