Lemon Drop Cookies

These prize winning thin yellow wafers automatically produce a crunchy heavenly golden brown thin rim.

2/3 to 1 cup sugar
2 whole eggs
4 teaspoons bourbon vanilla,
2-3 teaspoon of fresh graded orange rind 2-4 teaspoon of lemon extract
1 1/2 cups shifted flour

1 cup sweet butter

Cream butter then add sugar. Add eggs one egg at a time. Add vanilla and orange rind. Add 1⁄2 of the lemon extract to start with. Beat on medium and add shifted flour 1 spoonful at a time. Taste batter. Add more lemon extract to the desired degree of tartness.
Drop from two spoons, a quarter sized drop, onto cookie sheets, well apart, leaving room for expansion.
Bake 375 for 7-8 minutes until the thin brown rim forms. Immediately, remove from sheet with

the sharpest and thinnest spatula you have. If cookies are too thin, add and beat in a bit more flour. It is the thinest of this cookie that produces the best rim. Cool on wire racks. Best served while still warm. The cookies will not last long - they are eaten faster than they can be cooked.

“A balanced diet is a cookie in each hand.”