Spring is in the air – and what says “Spring” better than lemon ginger cookies!  These are so easy to throw together and really, really soft.  This is from an old hand-written index card that I bought from a (now closed) antique shop in Rensselaer, Indiana once upon a time – as well as a few variations of my own.

These are so fast to whip up even if you get the idea to try them out at 9:00 at night you would still get to enjoy them by 9:30 — while the kids are in bed asleep, of course!

Lemon-Ginger Cookies
makes 3 dozen

1/2 cup shortening
1 cup brown sugar, packed
1 egg
2 teaspoons lemon extract
2 Tablespoons lemon juice
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon ground ginger
1/4 teaspoon salt
granulated sugar

1. Preheat 350* oven.
2. Cream shortening and brown sugar until fluffy.
3. Add egg, lemon extract, and lemon juice.
4. In a separate bowl, combine dry ingredients.
5. Mix together just until combined.
6. I use a 2 teaspoon cookie dough scoop, plop ‘em in the bowl with granulated sugar,  and roll ‘em around.
7.  Place on an ungreased cookie sheet (I always use parchment paper) 2” apart.
8. Bake at 350* for 12 to 15 minutes until cookies are golden.
9. Remove from sheet after a few minutes to cool.
10. Enjoy!

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