Today's cookie is a Lemon Ginger Crinkle
1 cup shortening
2 cups packed brown sugar
2 large eggs, room temperature
3 teaspoons lemon zest
3 cups flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1/2 teaspoon salt
1/2 teaspoon ginger
crystallized lemon juice (true lemon)
Preheat oven to 350
Mix shortening and brown sugar. Add eggs one at a time. Beat in lemon zest
In another bowl, mix all the dry ingredients (flour, baking soda, cream of tarter, salt and ginger) together well.
Roll into balls. I use a medium cookie scoop. Dip the tops into sugar. For a bigger lemon bite, I mix two packets of crystallized lemon juice with about 3/4 cup of sugar.
Place cookies on an ungreased cookie sheet for 10 to 12 minutes. Using the medium cookie scoop it took 16 minutes
Makes about 3 dozen cookies
These cookies get even better the next day.
They also freeze and travel well.