Lemon Cookies

3 1/2 cups (18 eggs) eggs, whole
1 qt. (1 lb 12 oz) shortening
3 1/2 cups (1 lb 12 oz) butter or margarine
2 tbsp. (1 oz) lemon flavoring
1 3/4 qt. (3 lb 2 oz) sugar, granulated
5 1/2 qt. (5 lb) flour, wheat, pastry, sifted
1 1/2 tbsp. (1 oz) salt
1 tbsp. baking soda
1 qt. (1 lb) sugar, powdered, sifted

Preheat oven to 375� F.

Put ingredients in mixer bowl in order listed except for powdered sugar. Using beater at low speed, mix 1 to 2 minutes or until ingredients are thoroughly blended. Scrape down bowl once during mixing.

Divide dough into 10 pieces, about 1 lb 4 oz each. Roll in powdered sugar to form into rolls 2 inches thick. Slice each roll into 20 pieces. Dip top of each piece in powdered sugar and place in rows, 4 by 6, on greased pans. Do not flatten cookies.

Bake 12 to 14 minutes. Loosen cookies from pans while still warm.

NOTE: A pastry tube may be used to drop cookies onto sheet pans.

100 Portions (8 Pans)
Portions: 2 Cookies Each