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 governmental information 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 375˚ 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 375˚ oven for 10 to 12 minutes, or until golden brown.
Makes 4 to 5 dozen