A real old fashioned lemon cookie that uses bakers' ammonia as leavening. It is not widely available like it once was, but can often be found at the drugstore.
INGREDIENTS (for 9 servings):
- 2 cups milk
- 2 tablespoons bakers' ammonia
- 2 1/2 cups granulated sugar
- 1 cup lard
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon lemon oil
- 6 cups all-purpose flour
Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.