Make Ahead: The dough needs to be refrigerated for at least 3 hours or up to overnight. The cookies can be stored in an airtight container at room temperature for up to 4 days. They are slightly fragile so you will want to store them in a structured container.
Servings: 42 cookies
- 1 cup sugar
- 1/2 cup vegetable shortening
- 1/2 cup vegetable oil
- 1 large egg
- Finely grated zest from 1 lemon (about 2 teaspoons)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 1/2 cup sparkling, sanding or granulated sugar, for rolling
Combine the sugar, shortening and oil in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until light and well blended. Reduce the speed to medium-low and add the egg, lemon zest, vanilla extract and lemon extract, beating until thoroughly incorporated.
Combine the flour, baking soda, salt and cream of tartar in a separate medium bowl.
Reduce the speed to low and gradually add the flour mixture to the sugar-egg mixture, beating until just combined.
Cover the bowl of dough with plastic wrap and refrigerate for at least 3 hours or overnight.
Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Have ready 2 ungreased baking sheets.
Shape the chilled dough into balls (about 1 tablespoon each). Roll them in the sparkling, sanding or granulated sugar and place on the baking sheets spaced 2 inches apart. Bake for 7 minutes, then rotate the baking sheets top to bottom and front to back; bake for 7 minutes (a total of-- minutes). Cool the cookies on the sheets for 2 minutes, then carefully transfer the cookies to wire racks to cool completely before storing.
Repeat with the remaining dough.
Adapted from a recipe in the November-December 2000 issue of Cuisine magazine.
Tested by Leigh Lambert.
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