Lemonade Cookies

This recipe comes from a dangerous little cookbook called Cookies for a Year of Celebrations. The cookbook is published by Crisco, so you can imagine how healthy it is. Jared received the book as a Christmas gift, and this particular recipe is his favorite so far. The cookies spread out quite a bit and cook flat, but they are tasty.

1 1/4 cups granulated sugar
3/4 cup Butter Flavor Crisco (Jared uses half butter, half shortening)
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 teaspoon lemon extract
1 egg
1 3/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup flaked coconut (optional)

1. Heat oven to 375. Place sheets of foil on countertop for cooling cookies.
2. Place sugar, shortening, lemon juice, lemon peel, vanilla and lemon extract in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well.
3. Combine flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended.
4. Drop dough by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheets. Sprinkle tops with coconut, if desired.
5. Bake one baking sheet at a time at 375 for 8 to 10 minutes or until cookies are set and edges are lightly browned. (Watch closely; do not allow coconut to burn.) Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.