Ingredients
1/2 cup shortening
1 cup granulated sugar
1 large egg
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup lemon juice
Method
In a large bowl, cream the shortening and sugar together until light and fluffy. Add the egg and beat thoroughly until fully incorporated.
In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the lemon juice, beginning and ending with the dry ingredients. Mix until the dough is smooth and cohesive. Cover the dough and refrigerate for one hour to firm up.
When ready to shape, work with small portions of dough at a time. Lightly flour a work surface and roll each portion to about 1/4-inch thickness. Cut into desired shapes with cookie cutters and place the shapes on a lightly greased baking sheet. Sprinkle the tops with a little additional sugar if desired.
Bake in a preheated 400°F (205°C) oven for 10–12 minutes, or until the edges are lightly golden. Allow the cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
This recipe yields about 4 dozen cookies, depending on the size of the cutters used. For best results, store cooled cookies in an airtight container at room temperature to maintain freshness.