Ingredients55 m servings 72 cals
- 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.
Per Serving: 72 calories; 2.4 g fat; 11.4 g carbohydrates; 1.1 g protein; 6 mg cholesterol; 16 mg sodium. Full nutrition
ReviewsRead all reviews 6
This is just the recipe I was looking for! I was able to get the baker's amonia at a local pharmacy, but you can also get it from the King Arthur Baking Company. My dough was too sticky for...
These are a true lemon cookie. The baking amonia is an ingredient missing in modern recipes. Get some and use it in other recipes... it makes a great flavor and texture. My grandmother made...
These were soooo good. The consistency of mine were perfect (I used Crisco). They rolled into balls easily. Maybe my eggs were a little smaller than the previous reviewer. Great recipe. Tha...
This is a nice cookie. I used orange since I didn't have lemon and crisco. I made half of the batch with ground up walnuts I wanted to use up. I liked the ones with the walnuts best I think., bu...
I am not sure whether I like it or not yet. I ate 3 cookies hoping to discover whether I liked them or not. I definitely think they taste OK. But I'm not sure if I'd make them okay without tweak...