I’m a sucker for lemon cookies, what can I say? What I found interesting was that these didn’t have any lemon in them, but oil of lemon. Instead of hunting it down I used lemon extract from Penzeys and it made for a nice mellow cookie. The crunchy sugar on top was demerara sugar, which really rocks and gave a great texture. I made them thick because I was in the mood for a thicker sugar cookie. The baking time stayed the same and they had a great texture.
pg 126, The Laura Secord Canadian Cookbook
This recipe was taken from an old exercise book that contained recipes, accounts, budgets and governmentalÂ informationÂ including the following: “In the Dominion Parliament in Ottawa, the House of Commons has three parties — Reformers, Conservatives and Independents. The reformers are in power now and their leader is Sir Wilfrid Laurier. Conservative leader, R. L. Borden.”
Oil of lemon is an old-time ingredient that may still be purchased at the drug store. If you prefer, you may use the same amount of lemon flavouring.
Preheat oven to 375Ëš F.
Sift or blend together:
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
pinch of salt
3/4 cup butter, melted (margarine)
1 1/4 cups granulated sugar
1/4 teaspoon oil of lemon
2 eggs (egg replacer)
Stir in dry ingredients.
If necessary, blend in additional flour to make a stiff dough.
Roll dough out about 1/8 inch thick on a lightly floured surface.
Cut into squares or cut with a cookie cutter and place about 1 inch apart on prepared baking sheet. Sprinkle with granulated sugar.
Bake in 375Ëš oven for 10 to 12 minutes, or until golden brown.
Makes 4 to 5 dozen