• 2 1/4 cups flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/4 cup other shortening
• 1 cup sugar
• 1 egg
• 1/2 teaspoon lemon extract

1. Cream butter and shortening until smooth and soft
2. Add sugar and blend well, then add egg and beat vigorously until fluffy and light-colored.
3. Stir in lemon extract. Add flour mixture in 2 or 3 portions, stirring until smooth.
4. Cover dough with waxed paper and chill in refrigerator for 1 hour.
5. Shape dough into balls about the size of small walnuts.
6. Place about 2 1/2 inches apart on a buttered baking sheet.
7. cover a glass-bottomed flat tumbler with a piece of clean, smooth-textured white cloth which has been wrung out with cold water. Use this to press cookies out flat, about 1/8 inch thick or slightly thicker.
8. Bake in a moderately hot oven (400 degrees F.) for 6-8 minutes, or until delicately browned at edges.
9. Remove to cake racks to cool before storing.

   Yield about 4 dozen cookies